Kimchi Pimento Cheese - cooking recipe

Ingredients

1/2 lb cream cheese (room temperature)
1 cup cabbage kimchi
1 tablespoon hot sauce (preferably Tabasco)
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
3/4 lb sharp cheddar cheese (grated, preferably Tillamook)
1 (4 ounce) jar diced pimento pepper (drained)

Preparation

Beat the cream cheese in a mixer with the paddle attachment until smooth and slightly aerated.
Meanwhile, squeeze the liquid out of the kimchi with your hands (or in a sieve with the back of a wooden spoon) and reserve it for the next step. Pulse the kimchi several times in a food processor, or chop it finely.
In a separate bowl, whisk together the Tabasco, mayonnaise, vinegar, and 2 Tablespoons of the kimchi liquid.
Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for another minute.
Without stopping the mixer, drizzle the liquid ingredients into the cheese mixture and continue to mix until completely incorporated.
Remove the bowl from the stand and fold in the pimentos and chopped kimchi.
Cover and chill in the refrigerator for at least 12 hours.
Allow to rest out of the refrigerator for an hour before serving.
Serve with your favorite potato chips or chicharrones.