Chive Dip
An easy to prep crowd-pleasing dip that even picky eaters enjoy! Best with potato chips, veggie sticks or wedges. It is also a fantastic way to add more flavour into dishes, for example - where you would usually use have sour cream cream with nachos, I suggest trying chive dip instead, you wont regret it!
Ingredients
a good handful of chives
3/4 cup sour cream
1/4 cup mayonnaise
1 to 2 cloves of garlic (finely diced or grated)
1tbs fresh lemon juice
A small pinch of coarse sea salt – adjust to taste
A small pinch freshly cracked black pepper - adjust to taste
Instructions
Rinse and thinly chop the chives - easiest done by rolling them together like a cigar and then slicing - the finer the chop, the better
Add all ingredients into a bowl and stir well, then refrigerate.
Use once chilled or transfer to an airtight container. Keep in the fridge for 3 to 4 days
Notes
Chives – can be substituted or supplemented with other herbs, herbs best fresh like basil and parsely are best. It would also be delicious to add finely sliced green or red onion.
Sour cream - either full fat or light works, personal preference. I recommend shopping local and finding out where your dairy comes from. Can be substituted for unsweetened greek or vegan coconut yoghurt.
Mayonnaise - Use egg free mayonnaise if creating a vegan dip. Aioli works fine as a substitute for mayonnaise, but may slightly effect flavour.
Storing/freezing - Keep in an air-tight container in the fridge and used within 4 days. Do not freeze.
Enjoy, F x
