Recipes › Scallion › Charred Scallion Dip
Charred Scallion Dip
Scallions go directly under the broiler until blackened and sweet, then get blended into a creamy, smoky dip with sour cream and cream cheese. It sounds simple but the charring transforms the scallions completely — the sharpness mellows into something almost caramelized. Ideal with chips and crudités.
Scallion is usually ready May to November. More scallion recipes, or see what to sow this month where you are.
Ingredients
- 10 scallions, roots trimmed
- 6¼ oz cream cheese, softened
- ½ cups sour cream
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- ½ tsp salt
- 1 tbsp olive oil
Contains: milk.
Method
- Set the broiler to high. Toss the scallions with olive oil and arrange on a baking sheet. Broil for 10-12 minutes, turning once, until well charred and softened.About 12 min
- Let the scallions cool for 5 minutes, then roughly chop them — don't worry about the char, it adds flavor.About 5 min
- Beat together the cream cheese and sour cream until smooth. Add the chopped scallions, garlic, lemon juice, and salt. Stir until well combined.About 3 min
- Taste and adjust seasoning. Serve immediately or refrigerate. The flavors improve after 30 minutes.
Tips
- Really let the scallions char — timid cooking produces a flat, underwhelming dip.
- Let it sit in the fridge for at least 30 minutes before serving for the best flavor.
Ring the changes
- Blend smooth with an immersion blender for an elegant, silky version.
- Add fresh dill and lemon zest for a herby variation.
Keeping it
Keeps in the fridge for 3 days. Stir before serving.
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