Warm Scallion Dip with Salt and Pepper Potato Chips
Lipton onion dip and potato chips were my idea of heaven as a teenager; I still crave the flavors and textures of that brilliant combination. This hors d'oeuvre is inspired by the back-of-the-box recipes that were so popular in the 1950's and 60's -- updated with fresh ingredients and a touch of heat. Serve the dip with good quality potato chips; if you can't find salt and pepper potato chips, just sprinkle some on regular chips.
Ingredients
| 1 tablespoon extra virgin olive oil | 4 bunches scallions, cut into 1-inch pieces, both green and white parts | |
| 2 cloves garlic, finely chopped | 2 tablespoons fresh lime juice (from 2 limes) | |
| Zest of 1 lime | 2 cups sour cream | |
| 1 1/2 teaspoons kosher salt | 1 teaspoon cracked black pepper | |
| 1 red or green jalapeno pepper, thinly sliced (optional) | Salt and pepper potato chips, for serving |
directions
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1
In a large saute pan, heat 1 tablespoon of the olive oil over a medium-low flame. Add the scallions and cook until soft, about 7 to 10 minutes. Add the garlic and continue cooking 1 minute more. Remove from the heat and let cool slightly in the saute pan.
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2
Stir in the lime zest and juice, sour cream, salt and pepper. Serve warm with potato chips.
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