Charred Scallion Dip With Lemon and Herbs
Published May 21, 2020
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
Ingredients
- 12scallions, roots and tops trimmed
- 3tablespoons minced fresh chives
- 1tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)
- Kosher salt and black pepper
- 1tablespoon canola oil or other neutral oil
- ½cup plus 2 tablespoons sour cream or Greek yogurt
- 4ounces cream cheese, softened
- ½teaspoon lemon zest plus 1 teaspoon lemon juice
- ½teaspoon onion powder
- ¼teaspoon garlic powder
- ¼teaspoon granulated sugar
- Extra-virgin olive oil, for drizzling
- Potato chips, for serving
Nutritional analysis per serving (2.5 servings)
477 calories; 42 grams fat; 16 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 471 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a grill or a grill pan over high.
- Step 2
As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
- Step 3
On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
- Step 4
While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
- Step 5
Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.
Private Notes
Comments
I made this with plain yogurt instead of the greek it called for, the dip had a lighter, scoop-able texture opposed to being more dense as others have mentioned. The last thing you want is a dip that breaks your chip. I also found the lemon to be a little too much. Next time I make this I will be omitting the zest as I thought the bitterness counteracted with the scallion and dill. Cilantro alongside the other herbs may also be a nice addition.
This dip was very thick and dense. It might need more yogurt than cream cheese but definitely more olive oil.
I doubled all of the herbs and the lemon juice, and wow is this good!
This dip is a big hit every time I make it. This time, I used Greek yogurt and labneh in place of cream cheese. The texture is luxurious! It does get thick, so I thinned it with lemon-infused olive oil and/lemon juice or a tad bit of water. I blacken/blister the scallions under the broiler. I serve with veggies and good old Ruffles potato chips.
Love this dip! If you don't have a grill, searing the scallions in a cast iron pan works well!
This was a good dip, but it was oddly sweet (I used the sour cream option, instead of Greek yogurt, as I find Greek yogurt oddly sweet, in itself). Next time, I'm going to eliminate the sugar and see how it goes. As another commenter noted, it will not look like the picture; my friends took it for spinach dip!