Avocado Kim Cheese Dip

Avocado Kim-Cheese Dip

Serves 6

Ingredients

  • 2 large ripe avocados
  • 4 ounces cream cheese (softened)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon kosher salt (more to taste)
  • 1 cup spicy napa cabbage kimchee (plus more for garnish)
  • 1 cup frozen corn
  • 4 ounces Monterey Jack cheese (grated)
  • 2 green onions (sliced thin on a bias)
  • Tortillas chips (for serving)

Directions

  1. Preheat oven to 375°F.
  2. Halve avocados, remove pits, and scoop flesh into a medium bowl. Add cream cheese, vinegar, and 1 teaspoon salt. Mash everything together. Then, use a whisk to beat until smooth.
  3. Squeeze out juice from kimchee and slice into 1/4-inch ribbons. Fold in corn and kimchee. Taste and season with additional salt, as needed.
  4. Transfer to a 6-inch baking dish and top with cheese. Bake 20 minutes until melty and golden on edges.
  5. Garnish with green onions and more sliced kimchee. Serve with tortilla chips.

Nutrition

Amount Per Serving (based on 6 servings)
  • Calories: 290
  • Fat: 0.0 g
  • Saturated Fat: 9.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 35.0 mg
  • Sodium: 760.0 mg
  • Carbohydrates: 16.0 g
  • Fiber: 7.0 g
  • Added Sugars: 1.0 g
  • Sugar: 0.0 g
  • Protein: 9.0 g