2 Genius Creamy, Salty, Tangy Dips For Any Celebration | Genius Recipes

Sheldon Simeon’s creamy-salty-tangy dips from his cookbook Cook Real Hawai’i are simple and joyful pantry-friendly pupus (appetizers). The Hawaiian-style kim chee dip is a local favorite and his version includes parmesan and fried garlic for added savoriness. The shoyu mayo is just as delicious with sweet and salty toasted sesame seeds and bright lemon zest.

Recipes featured in this video
Kim Chee Dip: https://f52.co/3gjxYNn
Shoyu Dip With Sesame Crunch: https://f52.co/35zK3Mp

PREP TIME: 15 minutes
COOK TIME: 5 minutes
SERVES: 4 to 6

INGREDIENTS

For the Kim Chee Dip:
8 ounces cream cheese, at room temperature
1.4 cups sour cream
6 ounces cabbage kim chee, roughly chopped (about ¾ cup), with juice reserved
1 teaspoon sugar, plus more as needed
1 tablespoon Parmesan cheese
2 teaspoons fresh lemon juice
1 teaspoon kochugaru (Korean chili flakes), plus more to taste
Kosher salt
1 tablespoon fried garlic (recipe follows)
Wonton chips, crackers, Doritos (Cool Ranch preferred), Fritos, Tostitos, o any other available -ito for serving

For the Microwave Fried Garlic:
1 heaping tablespoon minced garlic (about 4 cloves)
Neutral oil
Kosher salt
Sugar

PREP TIME: 10 minutes
COOK TIME: 1 hour and 20 minutes
SERVES: 4 to 6

INGREDIENTS

​​For the Shoyu Dip With Sesame Crunch:
1 cup mayonnaise
2 tablespoons shoyu (soy sauce)
2 teaspoons Lemon Olive Oil (recipe follows)
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)
3 teaspoons toasted sesame oil
Freshly ground black pepper
2 tablespoons roasted sesame seeds
1 tablespoon sugar
1/2 teaspoon kosher salt
2 pounds assorted vegetables, cut into 3-inch spears, for serving (see note)

For the Lemon Olive Oil:
2 lemons, thoroughly scrubbed in hot water
1 cup extra-virgin olive oil

Recipes adapted very slightly from Cook Real Hawai’i (Clarkson Potter, March 2021).

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