5-Ingredient Cool and Creamy Ramp Dip
This super flavorful dip is easy to make, with sauteed wild ramps, sour cream, and lemon zest being the stars of the show. It's like an elevated version of sour cream and onion dip! Can be prepared 2 days ahead.
Yield: 8 servings
Ingredients
- 1/4 cup + 1 tablespoon good quality olive oil
- 4 ramps, cleaned and finely chopped, both bulbs and full stems/leaves
- 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 for about 4 minutes, stirring occasionally, until the ramps are lightly bubbling and turning softer, smelling nice and fragrant. Remove from heat and stir in black pepper. Let this 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.
