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.

Rori Trovato

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Appetizer

Ingredients

1 tablespoon extra virgin olive oil		2 cups sour cream
4 bunches scallions, cut into 1-inch pieces, both green and white parts		1 1/2 teaspoons kosher salt
2 cloves garlic, finely chopped		1 teaspoon cracked black pepper
2 tablespoons fresh lime juice (from 2 limes)		1 red or green jalapeno pepper, thinly sliced (optional)
Zest of 1 lime		Salt and pepper potato chips, for serving

directions

Total:

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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.
2
Stir in the lime zest and juice, sour cream, salt and pepper. Serve warm with potato chips.

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Warm Scallion Dip with Salt and Pepper Potato Chips

Ingredients

directions