Directions

  1. In a medium bowl, whip together softened cream cheese and sour cream. Add cayenne and salt.

  2. Blanch 20 ramps in boiling water for about 1 minute. Cool quickly in a bowl of ice cubes. Once ramps are cool, chop finely and add to sour cream mixture.

  3. Chop remaining 5 ramps finely and add to sour cream mixture.

  4. Adjust cayenne and salt to taste. Refrigerate dip until ready to serve.

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