Green Onion Dip

At the Imus Ranch, we use this as a topping for Herbed Twice-Baked Potatoes (Cooking for Kids and Cowboys, page  209) and Edward’s Oven-Roasted Potato Skins (page 212) or as a dip for raw vegetables or Imus Ranch Turquoise Buffalo Tortilla Chips (page 59). This will keep indefinitely if stored in a tightly covered glass container in the refrigerator. Do not use an aluminum container for storing this recipe because the acids in the recipe may react with the metal. 

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

• 1 bunch scallions, white and green parts, rinsed and trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• ½ pound firm silken tofu
• 2 tablespoons fresh lemon juice
• 1 teaspoon rice vinegar
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried

Preheat the oven to 350˚F.

Spread the scallions on a sheet pan, coat them with oil, season with salt and pepper, and roast for 15 minutes.

When the onions have cooked, transfer them to the container of a food processor, add the remaining ingredients, and puree until smooth. Taste and season again, if necessary, with salt and pepper.

Makes 1 ¼ cups