# Kimchi Queso with Seaweed Chips

This recipe shows how to make Spicy Kimchi Queso Dip with ultra-crunchy Rice Paper Seaweed Chips.

- Servings: 1 servings
- Total time: 12 min
- Cuisine: Korean
- Category: Snack
- Language: en

## Ingredients

- 1 package Vietnamese rice paper
- 1 package seaweed
- 1 cup water
- 1 pinch salt
- 1 pinch black pepper
- 0.25 cup milk
- 0.5 tsp Korean chili flakes
- 200 g sharp cheddar cheese
- 150 g smoked Gouda cheese
- 180 g sour cream
- 300 g kimchi
- 1 handful green onions

## Instructions

1. Dip rice paper in water, shake off excess water, and place a seaweed sheet on top. Press until they stick together.
2. Bake the seaweed rice paper in the oven at 220 F for 4 minutes until dry enough to fry.
3. Cut the baked seaweed into smaller pieces and fry in hot oil at 350 F for 5–10 seconds until crispy.
4. Lightly season the fried seaweed chips with salt and black pepper.
5. In a saucepan, heat milk and Korean chili flakes. Add cheddar, smoked Gouda, and sour cream. Stir until melted.
6. Add kimchi and stir until well combined.
7. Serve the kimchi queso with the seaweed chips and garnish with chopped green onions.

## Equipment

- baking sheet
- oven
- frying pan
- scissors
- small saucepan

## Source

- Original video: https://www.instagram.com/p/DGd0O3pK9jo/
- Recipe page: https://www.cliprecipe.com/recipe/b5fc7f3d-3d94-4b93-88d9-0a1deb102ec9
- Extracted: 2025-02-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt