Kimchi Pimento Cheese
Ingredients
- 16 oz sharp yellow cheddar cheese grated
- 8 oz cream cheese room temperature
- 1/2 cup mayonnaise
- 8 oz finely chopped kimchi well drained (about 1 1/2 cups)*
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried onion flakes
- 2 teaspoons gochugaru optional
- 2 tablespoons kimchi brine
- kosher salt to taste
Instructions
- Add all the ingredients except salt to the bowl of a stand mixer or a large mixing bowl. With an electric hand or stand mixer fitted with the paddle attachment, mix on low until combined, then turn on high for 1 minute. Taste and add salt, as desired. Refrigerate in an airtight container for at least an hour before serving.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!