Warm Scallion Dip With Salt and Black Pepper Potato Chips

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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.”
1hr 5mins
2 cups dip

Ingredients Nutrition


  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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