Recipe: Kimchi Yogurt Dip with Cilantro And Sumac Pita Chips
Umami flavor, tartness, and crunchy chips combine to make this an unusual and tasty summer dip.
I am very drawn to bright, tart flavors and cold temperatures for the recipes I create during the inevitable dog days of summer and this dip fits the bill nicely. Kimchi has the complex umami flavor that most fermented foods spin off as a byproduct of that process and the tartness comes from the sheep’s milk yogurt, though I like to balance it out with a scoop or two of mayonnaise depending on how tangy your kimchi is. I used a combination of two brands here: the Daikon Kimchi from Hosta Hill and the Hawthorne Valley Wild Fermented Kimchi. If you are one of the unlucky people who perceive a soapy flavor note to cilantro I would suggest basil as an alternative herb.
I have yet to find a better vehicle for this dip than homemade toasted pita but on occasion I’ve also used crudités as a dipper or even kettle-fried potato chips. The key is to have something crunchy to play against the creamy dip — it’s a very satisfying partnership. And when it comes to the pita chips, there is no contest between these homemade ones and any store-bought pita chips. The main reason is at home you can use your own olive oil and spices which are bound to be a higher quality level than the store bought. Plus the freshness of these pita chips is a game changer.
Kimchi Dip
1 cup plain sheep’s milk or cow’s milk yogurt
½ cup mayonnaise
1 cup total of kimchi, minced into small pieces
¼ cup minced fresh cilantro
A few grindings of black pepper
Salt to taste
Combine all ingredients in a bowl and stir to combine. Taste for seasoning and adjust as needed
Pita Chips
1 bag of your favorite brand of pita bread
Olive oil for brushing the cut pita
1 Tablespoon dried or salt cured sumac
1 tea. garlic powder
1 tea. crushed coriander seed
1 Tablespoon salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine the sumac, garlic powder, coriander seed and salt.
Split open the pita and pull apart so you have 2 thin slices. Cut each slice into triangles and lightly brush each triangle with olive oil. Season each triangle with the combined spices — aim for a light coating, not too heavy.
Bake the pita for 6-8 minutes or until they are lightly browned. Cool. The chips will keep in an airtight container for 2-3 days but if it is very humid outside you may want to recrisp them at a low oven temp, about 225 degrees.
