Kimchi Pickle Pimento Cheese Dip

This creamy pimento cheese dip gets a tangy twist from Kimchi Pickles. Sharp cheddar, cream cheese, and Greek yogurt create a rich, spreadable base, while chopped pickles and pickle brine add crunch and bold flavor. Finished with crispy bacon and green onions, it’s a crowd-pleasing appetizer perfect for game day, parties, or snacking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• ⅓ cup Cleveland Kitchen Kimchi Pickles, finely chopped
• 1 tbsp Kimchi Pickle brine
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper

For Topping

• 4 slices bacon, cooked and crumbled
• 2 green onions, thinly sliced

For Serving

• Crackers
• Fresh vegetables
• Toasted pita chips

Instructions

1. ‍‍In a medium bowl, combine cream cheese, cheddar cheese, Greek yogurt, mayonnaise, Kimchi Pickle brine, garlic powder, smoked paprika, and black pepper. Stir until smooth and evenly combined. Fold in the chopped Kimchi Pickles.
2. Transfer the dip to a serving bowl. Top with crumbled bacon and sliced green onions.
3. Serve immediately with crackers, vegetables, or toasted pita chips.

Tips & Variations

• For a smoother dip, blend the base ingredients before folding in the pickles.
• Add a dash of hot sauce for extra heat.
• Substitute pepper jack for some of the cheddar cheese for a spicier version.
• Make it ahead and refrigerate for up to 24 hours before serving.

Storage

• Store covered in the refrigerator for up to 4 days.
• Stir before serving.
  ‍

‍