From the menu of: Ted’s Montana Grill

A: It wasn’t Turner who sent us this recipe; it came to us by way of Chris Raucci, Ted’s Montana Grill’s corporate chef. The dip is part of the Chips-N-Dip appetizer, which Raucci says has been a house favorite since it arrived on the menu in 2011. The appetizer features potato chips made fresh each day from a specialty potato variety called ‘Pure Gold.’ Yukon Gold potatoes would be similar. In addition to accompanying chips, the dip is combined with other ingredients to create a chipotle ranch sauce used on the restaurant’s Green and Hot Burger and the Barbecue Chicken Sandwich, an occasional special.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Ted’s Montana Grill’s Creamy Ranch Onion Dip

Hands on: 10 minutes

Total time: 10 minutes

Makes 4 1/2 cups

2 cups mayonnaise

2 cups sour cream

1 cup sliced green onions, cut into 1/8-inch pieces, reserve some for garnish

2 tablespoons ranch dressing mix

1 teaspoon Tabasco

Freshly ground black pepper, for garnish

In a large mixing bowl, combine mayonnaise, sour cream, green onions, ranch dressing mix and Tabasco. Whisk until smooth. Refrigerate until ready to use. May be made up to 2 days ahead. When ready to serve, garnish with remaining green onion slices and freshly ground black pepper.

Per 2-tablespoon serving: 125 calories (percent of calories from fat, 96), 1 gram protein, 1 gram carbohydrates, trace fiber, 13 grams fat (3 grams saturated), 10 milligrams cholesterol, 77 milligrams sodium.