- In a food processor, blend beans and sour cream together until smooth. Transfer to a large bowl and fold in 3/4 of the chopped kimchi and scallion whites.
- Transfer to a 2 quart backing dish and set on top of a baking sheet. Top with grated American cheese and the remaining chopped kimchi.
- Bake at 350F for 15-20 minutes, until bubbling.
Garnish with scallion greens and serve with Persian cucumbers, baby bok choy, carrots, celery, pretzels, chips and crackers.