Salsa de cebolleta

Ingredientes

• 1 1/2 cups full-fat sour cream (lactose-free if needed)
• 1/2 cup full-fat cream cheese, softened (lactose-free if needed)
• 3 tablespoons garlic-infused olive oil (or EVOO + 2 minced garlic cloves or 1/2 teaspoon garlic powder if not needing low FODMAP)
• 1 tablespoon dried chives (or 1/2 teaspoon onion powder if not needing low FODMAP)
• 1 tablespoon dried parsley
• 1/2-1 teaspoon sea salt, or to taste
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper (optional)
• 1 cup green onions (scallions), green tops only for low FODMAP, finely chopped (see notes)
• 1-2 tablespoons milk of choice (optional – depending on your desired thickness)
• Additional chopped green onions or fresh chives

Preparación

1. 1

   Mix the dip base: In a medium bowl, combine the sour cream, softened cream cheese, garlic-infused olive oil (or EVOO and fresh garlic or garlic powder), dried chives (or onion powder), parsley, salt, black pepper and white pepper (if using). Mix until smooth and well combined. If the mixture is lumpy, use a fork to smooth out stubborn lumps.

2. 2

   Add green onions: Fold in finely chopped green onions until well mixed. If the dip is too thick, mix in 1–2 tablespoons of your preferred milk until it reaches your desired consistency. Taste and adjust seasonings as needed.

3. 3

   Chill: Cover and refrigerate for at least 1 hour (preferably overnight) to allow the flavors to meld and the green onions to soften.

4. 4

   Serve chilled with vegetable sticks, potato chips (a classic paring), crackers, or sourdough slices. See notes below for dietary-specific suggestions.

5. 5

   Store in an airtight container in the refrigerator for up to 5 days.