The chives are out of the ground, beating the rhubarb by about 3 weeks. The first chives of the year are the best, fresh and tender with a nice, mild onion taste. There are a lot more than we can use so I came up with this recipe a couple of years ago. I wanted to make some dip but I didn’t have my usual package of dry onion soup. I had sour cream and plenty of chives, which resulted in…..
Patrick’s Tasty Chive Dip
- 1 pint of sour cream
- 1 to 2 cups minced chives
- 1 tsp Lemon juice
- 1/2 tsp salt
Wash and dry the chives, remove any tough or discolored pieces. Drying is important as the dip will be runny if the chives are too wet. A scissors is an easy way to cut the chives into tiny pieces.
Mix all the ingredients together. The dip can be eaten right away but will have a better flavor if you can wait an hour or more.
This is a great dip for pretzels or chips. It’s also a great veggie dip or baked potato topping.
The amount of chives may sound like a lot, but that’s the key to this recipe. Lots of chives!