5-Ingredient Sour Cream & Ramp Dip
This cool and creamy dip is made with sauteed wild ramps, olive oil, and lemon zest. An elevated version of sour cream and onion dip that's so easy to make! Can be prepared 2 days ahead.
Yield: 8 servings
Ingredients
- 1/4 cup good quality olive oil
- 4 ramps, cleaned and finely chopped, both bulbs and stems
- zest of one lemon
- 3/4 teaspoon kosher salt, divided
- 8 cracks black pepper
- 2 tablespoons fresh lemon juice
- 1 1/2 cups full fat sour cream
Instructions
- Heat the olive oil, ramps, lemon zest and 1/2 teaspoon salt, in a small pot over medium-low heat. Cook, stirring occasionally, until the ramps are lightly bubbling and turning softer. This takes about 3-4 minutes. Remove from heat and stir in the black pepper. Let cool for about 15 minutes.
- Combine the sour cream, 1/4 teaspoon salt, and lemon juice in a medium bowl. Stir in 2/3 of the ramp mixture.
- Spoon into a bowl for serving, and top with the remaining ramp mixture. Refrigerate for 30 minutes, ideally, for flavors to marinate.