Ramp-Artichoke Dip
Time: 20 minutes | Difficulty: 1/5 | Recommendation: Snack tiiiime
This dip is so delicious and surprisingly easy! It all comes together in one pot, and just takes a little bit of chopping and measuring. The ramps here take the place of spinach, and add a sweetness and garlickiness to the whole thing. This recipe is adapted from Alison Roman’s recipe for spinach artichoke dip!
Ingredients/Tools:
A big handful of ramps
1 clove garlic, chopped
14-ounce can of artichoke hearts
8 ounces of cream cheese
4 ounces of mozzarella
4 ounces sour cream
Parmesan, grated
Salt, pepper, chili flakes
Olive oil
A big pot or dutch oven
Method:
Prepare the ramps: Scrape any slimy parts off the white stems (like you find on scallions), and chop off the roots. Wash them well. Then chop them in half, separating the stems from the leaves.
Heat the oil, garlic, and ramp stems in the pot. Stir until they start to turn golden, then add the ramp leaves. Stir them around until they start to wilt.
Drain the artichoke hearts and add them in. Sauté them for about a minute.
Lower the heat to low, and add in the cream cheese and mozzarella. Stir until everything is well combined.
Add in the sour cream and stir to combine.
Add salt, pepper, and chili flakes, and parmesan. Stir until everything is combined, and enjoy!