It’s that time again. The internet is going nuts over ramps. Apparently they’re delicious and In some areas they are rather controversial. I’ve never had one, nor do I recall having seen any. I suppose if I did, I’d dig one up out of curiosity. But honestly, I’m equally happy with the earliest bounty that my garden provides…
I love chives
Chives. Delicious, oniony, fresh, green chives. My daughter eats them as soon as they sprout. She passes the early spring smelling of them continually. I add them to dressings and potatoes and salads and anything else that I can. Like this yummy bread.
Perfect with potatoes
This is wonderful with all kinds of potatoes. Try topping grilled wedges, or adding a dollop to a baked potato. It is creamy enough to be a wonderful dip for chips or fries, too. You could even jump on the recent tater tot craze and serve this alongside them.
The chives give a mellow onion/garlic flavour, while the feta adds a punch of salt. I used hot sauce, but if you want the taste to be more pure, try adding some finely minced chili instead. Don’t be shy. Feta, lemon and chili is a great combination, especially with the ever so slightly pungent hit from the chives.
5 ounces crumbled feta
2 cups Greek yogurt
4 tablespoons fresh chives, finely snipped or chopped
1/4 teaspoon onion powder
2 teaspoons lemon juice
2 teaspoons hot sauce (optional)
1 teaspoon lemon zest (don’t pack it – you don’t want it taking over)
salt, to taste (check for seasoning after it’s mellowed in the fridge for a while)
Combine everything with a spatula in a small bowl. The more you mix it, the more the feta will break down. I like it a bit lumpy still.
Cover the bowl and leave the dip to mellow at least a few hours in the fridge. Taste and add salt, if needed.