Herby Kimchi Ranch Dip
A bit of heat, a bit of sweet and a whole bunch of umami get mixed into this take on the classic ranch dip. Kimchi— the traditional and iconic Korean side dish made of salted and fermented vegetables— provides that zingy depth of flavor and is the perfect foil for creamy classic ranch. This dip is endlessly versatile— it can be thinned out with a bit of water or olive oil to create a dressing, it’s the perfect sauce for grilled fish or chicken, and will pack a punch as a spread for sandwiches. I love it with sliced heirloom tomatoes and a pinch of flaky sea salt. As a dip, serve with your favorite crudité, chicken tenders, potato chips, or even tater tots (trust me)! As a dressing, thin out with 1-2 teaspoons of water and serve with greens— like a wedge of iceberg!
Makes 2 cups
INGREDIENTS
½ cup kimchi, packed
½ cup Greek yogurt
⅓ cup mayonnaise
¼ cup pecorino
½ tsp garlic powder
1 tsp rice wine vinegar
2 tbsp chives, minced, plus more for garnish
2 tbsp dill, plus more for garnish
Kosher salt and freshly ground black pepper
METHOD
Add kimchi, Greek yogurt, mayonnaise, pecorino, garlic powder, rice wine vinegar, salt and pepper in a food processor and blend until smooth. Add chives and dill and pulse 1-2 times until just combined. Transfer to a serving bowl and garnish with more chives and dill and serve. Can be stored in the fridge for up to 3 days in a sealed container.
