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Kim Chee Clam Dip

Featured in the Honolulu Star-Advertiser on July 14, 2010.



Kim Chee Clam Dip

  • 2 blocks (8 ounces each) reduced fat cream cheese
  • 1 cup reduced fat mayonnaise
  • 2 tablespoons Momoya brand kim chee base
  • 1 teaspoon ground black pepper
  • 3 cans (6 1/2 ounces each) chopped clams, drained
  • 1 package Kewalo brand won bok kim chee, drained and chopped


  1. In a large bowl, beat cream cheese, mayonnaise, kim chee base, and pepper until well combined.
  2. Fold in clams and kim chee.
  3. Refrigerate overnight.

Makes about 8 cups.

Approximate Nutrient Analysis per 1/4 cup servings:
60 calories, 3.5 g fat, 2 g saturated fat, 10 mg cholesterol, 300 mg sodium, 3 g carbohydrate, 0 g fiber, 1 g sugar, 3 g protein


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