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Avocado Kim-Cheese Dip Recipe

Photo of Avocado Kim-Cheese Dip

Avocado Kim-Cheese Dip

Serves 4 to 6

Bring on the heat with this gooey, cheesy avocado dip! Tangy, spicy kimchee and melted Monterey Jack cheese make this snack a surprising standout.

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
Saturated Fat: 9 g
Trans Fat: 0 g
Total Fat: 22 g
Cholesterol: 35 mg
Sodium: 760 mg
Carbohydrates: 16 g
Fiber: 7 g
Added Sugars: 1 g
Total Sugar: 4 g
Protein: 9 g
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