Warm Scallion Dip With Salt and Black Pepper Potato Chips |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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We served this the other night at friend's house and we all enjoyed it very much. I found this on . This is a throw back to the 50's and 60's but a kicked up version. All the guests were oohing and aahing as they remembered yesteryear on their tongues. Ingredients:
1/4 cup extra virgin olive oil |
2 large russet potatoes, about 2 pounds |
2 tablespoons kosher salt |
2 tablespoons cracked black pepper |
1 tablespoon extra virgin olive oil |
4 bunches scallions, cut into 1-inch pieces, both green and white parts |
2 garlic cloves, chopped fine |
1 lime, zest of |
2 tablespoons fresh lime juice (from 2 limes) |
2 cups sour cream |
1/2 red bell pepper, chopped fine |
1 1/2 teaspoons kosher salt |
1 teaspoon cracked black pepper |
1 red jalapeno chile, sliced thin (use only the amount you can tolerate) (optional) |
crushed red pepper flakes (optional) |
Directions:
1. TO MAKE THE CHIPS:.
2. Preheat the oven to 350ºF.
3. Brush 2 teaspoons of the olive oil on 2 heavy bottomed baking sheet.
4. On a mandoline or by hand (CAREFULLY), slice the potatoes very thin, about 1/16 .
5. Slice only enough potatoes for 2 cookie sheets at a time; if you slice all the potatoes ahead of time, they will discolor.
6. Arrange the potato slices in a single layer on the pan. Don't overlap.
7. Repeat with second pan.
8. Brush the tops lightly with olive oil and bake both pans for 10 minutes; check and rotate the pans if chips are browning more on one side than the other.
9. Cook another 5 to 10 minutes, until very lightly golden. Turn the chips over, salt and pepper generously and cook an additional 3-5 minutes, until deep golden brown and rigid.
10. Transfer to a cooling rack. Store in an airtight container for up to 2 days.
11. MAKE THE DIP:.
12. In a large sauté pan, heat 1 tablespoon of the olive oil over a medium-low flame.
13. Add the scallions and red pepper and cook until soft, about 7-10 minutes. Add the garlic and continue 1 minute longer.
14. Remove from heat amd let cool slightly in the saute pan.
15. Stir in the lime zest, juice and sour cream; salt and pepper. If using, now add the chiles or crushed red pepper.
16. Serve warm with potato chips.
17. **(Dip can be made in advance and kept in refrigerator, allowing flavors to marry, and when needed warm in microwave)** Can also be kept in slow cooker for serving.
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