We generally eat pretty healthy around here… but when we’re looking for creative ways to use up our healthy foraged edibles, splurging a little on some junk food seems OK for the occasion.
Ramp chip dip isn’t an invention of mine. In fact, I found the idea as I was surfing the net looking for things to make. The ramp harvest where I am is very generous each year and I’d like to think it’s because we pay close attention to sustainably harvesting them.
So when there are ramps, we dehydrate them, make dinner sides, make a sort of kraut with it, and for the next performance, create a chip dip. Let’s call it our version of a green onion chip dip. I found a number of approaches on the internet, but this one is fine-tuned to my style.
I took about 8-10 oz of green ramp leaves (both the tricoccum and the burdickii varieties) and chopped them up into 1/8″ pieces. Slop 2 tablespoons of real butter in an iron skillet. Once melted add in a clove or two of minced garlic and just when it starts to brown, add the chopped ramp greens and stems. Prepare the following:
- 2 tbs. of maple sugar (or a sweetener you like)
- 4 ozs or cream cheese (half a pack)
- 8 ozs of sour cream
The above amounts are not strict, cut down on the sweetener, or omit it altogether. I produce my own maple syrup and sugar and so I use that. Mix the above together and get it well-integrated in prep to dump the ramp greens in at the last step.
When the ramp greens are wilted and starting to brown, add 3-4 tbs. of your favorite vinegar to deglaze the skillet. Of course, I use Mad House Vinegar every time I can. Once done, add the greens to the cream cheese mixture and stir well. Salt and pepper to taste… but I ended up using my smoked ramp salt that has both powdered ramp greens, and garlic in it too. Grab your chips and dig in, but I’m making sure to save some for using on top of my next baked potato.
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