In a skillet, heat a drizzle of oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes—be careful not to let it brown.

Stir in the chili paste and fennel seeds, cooking for another minute.

In a separate bowl, combine the cream cheese and sour cream. Mix until smooth and creamy, ensuring no lumps.

Stir the sautéed garlic mixture into the cream cheese and sour cream until well blended.

Gently fold in the sesame seeds, mixing thoroughly.

Transfer the dip to a serving bowl and let it chill in the refrigerator for at least 15 minutes.