Creamy Kimchi Dip

6 servings (makes about 11⁄2 cups)

Total time: 20 minutes

For this big-flavored dip, add a little gochujang to sour cream, then blend it with well-drained kimchi and a touch of toasted sesame oil, lemon juice and salt. I like to use a food processor, but you can just finely chop the kimchi and make it in a bowl. It’s great with rice crackers and fresh vegetables.

Make ahead: You can eat the dip right away, but it tastes even better after being refrigerated for 1 day.

Notes: Fish sauce is a common ingredient in kimchi. To make this meatless, look for vegan versions, such as MotherIn-Law’s Vegan Napa Cabbage Kimchi.

Storage: Refrigerate for up to 4 days; stir before serving.

1 cup plus 2 tablespoons napa

cabbage kimchi, divided 8 ounces regular or reducedfat sour cream

1 tablespoon gochujang 1 tablespoon toasted sesame

oil, plus more for drizzling 1 teaspoon fresh lemon juice

1⁄8 teaspoon fine salt

Toasted sesame seeds, for

serving (optional)

Rice crackers and/or sliced carrots, celery and radishes, for serving

Squeeze the kimchi over a bowl to remove as much moisture as possible. (Discard the liquid or use it later to flavor soups or stews or a Micheladas or Bloody Mary.) In a food processor, combine 1 cup of the kimchi, the sour cream, gochujang, sesame oil, lemon juice and salt and process until just slightly chunky. Transfer to a bowl. Chop the remaining 2 tablespoons of the kimchi and put it on top of the dip as a garnish. Drizzle with sesame oil and sprinkle over sesame seeds, if desired.

Serve with rice crackers or your favorite raw vegetables. Nutrition | Per serving cup): 117 calories, 9g carbohydrates, 13mg cholesterol, 8g fat, 2g fiber, 4g protein, 4g saturated fat, 498mg sodium, 4g sugar