Culinary producer Grant Melton shows how to make an all-American summer dip that makes the most out of grilling season.
- 6 scallions
- Olive oil
- Salt and pepper
- 2 cups sour cream
- 1 clove garlic, grated
- Zest of 1 lemon, plus 1 tablespoon juice
- ¼ cup chopped chives
- Cape Cod Waves Potato Chips, for serving
Preheat grill to high heat. Drizzle the scallions with a little bit of olive oil and season with salt and pepper. Grill a few minutes until charred, and flip to cook a few minutes more. Remove from the grill and let cool slightly.
Roughly chop the scallions and place in a food processor. Add the sour cream, grated garlic, lemon zest and juice, 1½ teaspoons salt and ½ teaspoon pepper, and puree until smooth. Transfer to a serving dish and refrigerate until chilled. Just before serving, stir in the fresh chives and serve with potato chips.