Warm Scallion Dip With Salt and Black Pepper Potato Chips

We served this the other night at friend's house and we all enjoyed it very much. I found this on ivillage.com. This is a throw back to the 50's and 60's but a kicked up version. All the guests were oohing and aahing as they remembered yesteryear on their tongues.

• Ready In: 1 hr 5 mins
• Serves: 4-6
• Yields: 2 cups dip

Ingredients

• POTATO CHIPS

• 1⁄4 cup extra virgin olive oil
• 2  large russet potatoes, about 2 pounds
• 2  tablespoons kosher salt
• 2  tablespoons cracked black pepper

• WARM SCALLION DIP

• 1  tablespoon extra virgin olive oil
• 4  bunches scallions, cut into 1-inch pieces, both green and white parts
• 2  garlic cloves, chopped fine
• 1  lime, zest of
• 2  tablespoons fresh lime juice (from 2 limes)
• 2  cups sour cream
• 1⁄2 red bell pepper, chopped fine
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon cracked black pepper
• 1  red jalapeno chile, sliced thin (Use only the amount you can tolerate) (optional)
•  crushed red pepper flakes (optional)

Directions

1. TO MAKE THE CHIPS:.
2. Preheat the oven to 350ºF.
3. Brush 2 teaspoons of the olive oil on 2 heavy bottomed baking sheet.
4. On a mandoline or by hand (CAREFULLY), slice the potatoes very thin, about 1/16".
5. Slice only enough potatoes for 2 cookie sheets at a time; if you slice all the potatoes ahead of time, they will discolor.
6. Arrange the potato slices in a single layer on the pan. Don't overlap.
7. Repeat with second pan.
8. Brush the tops lightly with olive oil and bake both pans for 10 minutes; check and rotate the pans if chips are browning more on one side than the other.
9. Cook another 5 to 10 minutes, until very lightly golden. Turn the chips over, salt and pepper generously and cook an additional 3-5 minutes, until deep golden brown and rigid.
10. Transfer to a cooling rack. Store in an airtight container for up to 2 days.
11. MAKE THE DIP:.
12. In a large sauté pan, heat 1 tablespoon of the olive oil over a medium-low flame.
13. Add the scallions and red pepper and cook until soft, about 7-10 minutes. Add the garlic and continue 1 minute longer.
14. Remove from heat amd let cool slightly in the saute pan.
15. Stir in the lime zest, juice and sour cream; salt and pepper. If using, now add the chiles or crushed red pepper.
16. Serve warm with potato chips.
17. **(Dip can be made in advance and kept in refrigerator, allowing flavors to marry, and when needed warm in microwave)** Can also be kept in slow cooker for serving.