It’s Chive Time

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…..

Chive dip, pretzels and fresh chives.

Tasty, simple dip made with fresh ingredients.

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!

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2 Responses to It’s Chive Time

  1. Ali says:

    I use this method, but I only let the egg sit for 7 ineutms. As just a hard-boiled egg to eat plain, I like the yolk to be a little softer — not soft-boiled, just soft.And eggs taste so much better in Japan than in the U.S.! I think it has to do with the chickens’ diets: lots of seaweed, sesame seeds and other things with lots of omega-3s. Yum.

  2. Manuela says:

    – This is so funny, I eat hard boiled eggs every once in aiwhle on my salads. But Kelsey LOVES eggs and I have been meaning to make her hard boiled to see if she likes them. I never seem to get it just right. I will write this down and hopefully be as lucky as you to make the perfect hard boiled egg! Thanks!

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