Chive dip will make you forget old school onion.
Here’s the thing. I rarely, and I mean RARELY, have potato chips in the house. It’s not that I don’t like them. Quite the opposite. Potato chips are my thing. They are my heart’s desire, and I can’t just stop at a handful. Not even half a bag. No, the entire bag will be decimated in mere minutes if I’m left unsupervised.
The supervisor is often a willing participant in the potato chip annihilation so I don’t have to feel quite so guilty. Especially if it’s Kettle chips. Those are my absolute weakness and I tremble just walking by them in the Natural Foods Aisle of Superstore. More often than not I turn my head the other way, ignoring the temptation. So, for my heart’s sake, I keep them out of the house and rarely indulge, unless it is for moments of research, such as this week’s recipe.
On my last shopping trip a bag of Kettle Salt and Pepper Krinkle Cut came home with me, and I immediately tucked them away in my pantry so I could save them for this dip. It was hell, delaying the gratification, but well worth it.
Who else has fond memories of Lipton Onion Soup Dip? You know the one. Just empty a packet of the dehydrated onion soup mix into a vat of sour cream and stir stir stir. Yes, I see you nodding. It was a good one, hitting all of the right notes of tangy, creamy and salty. It was also an excellent vehicle for consuming copious amounts of ripple chips.
When I spotted the Roasted Scallion and Chive Dip in my favourite cookbook of 2016, Small Victories by Julia Turshen (Chronicle Books), I knew that it would be one of the first recipes I would be trying out. Let me tell you, Lipton doesn’t even compare to this dip. It has rich, deep onion flavour, with nary a dehydrated onion flake in sight.
Roasting the scallions (or green onions, they are the same thing!) mellows out the onion flavour, while the fresh chives add a little sharpness. The recipe calls for 24 green onions, which may sound like a lot, but in reality it’s just a few bunches. I don’t know about you, but my chive plant is over producing like crazy right now, and I’m happy to trim it back some, especially when it goes into something as delicious as this dip.
There are both sour cream and mayo here, and a little acidity from vinegar. Julia’s recipe called for sherry vinegar, but I didn’t have that, so I used balsamic with happy results. The dip comes together quickly in the food processor but be sure not to process it too much. A little texture here is welcome.
Like most dips and spreads, it tastes best after a little visit to the refrigerator, though you may have to adjust the seasonings after it’s cold. Chips and dip are classic party food, and this recipe can be easily doubled or tripled if you hosting a backyard bash for Canada Day. If you’re packing the dip for a picnic, be sure to keep it properly chilled. Food safety first!
While potato chips are obvious companions to this dip, be sure to try it with cut up vegetables as well. The guilt factor isn’t quite as high when you alternate dipping a potato chip with a carrot stick.
Roasted Scallion and Chive Dip
>24 scallions or green onions
>2 Tbsp extra virgin olive oil
>1 tsp salt
>1/2 cup sour cream
>1/4 cup mayonnaise
>1/4 cup minced fresh chives, plus more for serving
>1 tsp sherry or balsamic vinegar, plus more as needed
>1/2 tsp freshly ground black pepper >Potato chips, for serving, preferable plain, salt and pepper or salt and vinegar
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Trim off the dark green tops of the scallions and discard. Roughly chop the white and light green parts. Place the scallions on the baking sheet and toss with the olive oil and salt. Rub everything together so the scallions are well coated with olive oil. Spread them out into an even layer and roast, stirring once, for 15 to 20 minutes, until tender and browned in some spots. Let cool to room temperature.
Transfer the cooled scallions to the bowl of a food processor, and add the remaining ingredients (except chips, of course). Process the mixture until relatively, but not completely, smooth. A little texture is a good thing. Season to taste with more salt, pepper, and vinegar as needed.
Scrape the dip into a bowl and chill for at least 1 hour before serving with desired potato chips. Garnish with minced fresh chives before serving. The dip keeps well in the refrigerator for up to 3 days. Makes about 1 cup.