Spicy Kimchi Spinach & Artichoke Dip

from my recipe box: a twist on the classic spinach & artichoke dip that packs a probiotic punch. Note: this recipe was originally created for a product that I can’t find in stores anymore, so I use Wildbrine Korean Kimchi instead!

18 oz. Wildbrine Korean Kimchi, I use about 3/4 container to start, reserving liquid to thin out/make spicier
14 oz. can artichoke hearts, drained & rinsed
8 oz. whipped cream cheese, room temperature
3 large handfuls spinach
1/2 cup grated parmesan cheese
1/2 lemon, juiced
3/4 tsp garlic powder
3/4 tsp salt
black pepper, to taste
veggies and/or chips for dipping

To the bowl of a food processor, add artichoke hearts, cream cheese, spinach, parmesan cheese, lemon, garlic, salt and pepper and blend until spinach is well incorporated. Note: for a chunkier consistency, pulse several times instead of a continuous blend.
Add kimchi, reserving liquid to make spicier/smooth out the consistency. I start with about 3/4 of the container and add more depending on how spicy I want it!
Pulse for a chunkier consistency or continuously process for a smoother consistency. Taste and adjust to desired salty/spiciness!

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