Ramp Dip with Jalapeno and Herbs

foragerchef.com/ramp-dip/
I made some two different ramp dips for an episode of my friends show Tastebuds on Fox recently. The first one is a bright green, mildly hot/garlicky version that ramp lovers will love.
The second one is basically ramp Top the Tater, and uses only cooked leaves and bulbs folded into the same base.
Both recipes are great, and you can tweak the flavor in lots of different ways. One of the most important things is that I add fresh dill to mine. You could use basil, mint, or cilantro, but you need to add an herb. By themselves ramps are great, but all alone they can taste simply like a mouthful of garlic leaves.
Adding the herbs, lemon, and roasted jalapeno or pickled jalapeno for heat will give you different layers of flavor that will blend with the ramps, making it waaaay more delicious than it would be without them. Both recipes are on my site, linked at the top of the video description.

[@davidledoux1736]

Loved the spiderwort and dandelion flower garnish...very beautiful. Thanks for these great dip ideas!

[@BigboiiTone]

I like some dips but not a major fan. What I am interested is the ramps. I learned of them a few years ago and have been eager to see them used more so this is great

[@peytonpope4444]

yumm

[@foodonfire3662]

Excellent, as always. Here you learn how to cook, not how to obey recipes.

[@foragerchef4141]

Hey thanks, that’s exactly my goal.