Spring Onion Dip
Thomas J. Story
Sweet and umami-packed Japanese Kewpie mayo and crunchy fried shallots make this an Asianesque spin on everyone’s favorite party dip. Onion powder gives it that nostalgic flavor boost.
This recipe, and others like it, can be found in the article “These Are the Best Mussels We’ve Ever Had (Plus, More Snacks from Portland’s Best Bar).”
How to Make It
1
In a medium bowl, combine mayonnaise, sour cream, garlic, mustard, salt, onion powder, lemon zest, lemon juice, green onion, chives, fried shallots, and buttermilk. Whisk everything together until thoroughly combined. Season to taste with salt and lemon juice. Serve with your favorite potato chips—at Pacific Standard, we use Ruffles.
Ingredients
¾ cup Kewpie mayonnaise
1 ¾ cups sour cream
½ tsp garlic, microplaned or minced
¼ tsp Dijon mustard
1 tbsp kosher salt
1 tbsp onion powder
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
¾ cup thinly sliced green onion
1 bunch chives, thinly sliced (about 1/3 cup)
½ cup fried shallots (Maesri brand fried shallots are good)
¼ cup buttermilk
salt and lemon juice to taste
1 large bag potato chips
Directions
1
In a medium bowl, combine mayonnaise, sour cream, garlic, mustard, salt, onion powder, lemon zest, lemon juice, green onion, chives, fried shallots, and buttermilk. Whisk everything together until thoroughly combined. Season to taste with salt and lemon juice. Serve with your favorite potato chips—at Pacific Standard, we use Ruffles.
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