Recipe reprinted with permission from Southern From Scratch: Pantry Essentials and Down-Home Recipes, Ashley English, Roost Books 2018
Photo by Erin Adams
Yield: About 2 cups
6 pieces of thick-cut, smoked bacon
1 cup chopped ramps or scallions
2 cups sour cream
Preheat the oven to 400°. Place a metal cooling rack over a large rimmed baking sheet. Lay the bacon slices on the cooling rack and bake for 15 minutes, until browned and fragrant. Once cool to the touch, crumble into small pieces.
Pour off 2 tablespoons of bacon fat from the baking sheet into a medium saucepan. Sauté the ramps in the bacon fat for about 5 minutes over low heat, until cooked through. Remove the pan from the heat, and set aside to cool for 6 to 7 minutes.
Transfer the ramps to a food processor. Add the bacon and sour cream and process until fully combined. If you don’t have a food processor, you can use a blender, or simply chop the ramps and bacon as finely as possible by hand and stir them into the sour cream.
Serve with chips, crudité, or whatever you like to dip with!