Charred Scallion Dip
Back in my high school years, I used to have this snack called The Dip. “Snack” is a loose word because it was probably enough calories to account for most of my daily allotment.
This is what The Dip included based on memory:
- A vaguely large amount of sour cream (probably like 1.5 cups)
- 1 heaping spoonful of onion powder
- 1 heaping spoonful of garlic salt
- An entire bag of potato chips
I would house this in about five minutes by myself. I could get away with eating this regularly because I was a pretty active kid and probably burned 5,000 calories a day.
When a dip won the poll last week I somehow thought of The Dip so I decided to make a grown up version of it. Luckily my dip making skills have improved over the last 15 years.
Charred Scallion Dip
Yield: Serves 4-6
2 bunches of scallions
2 cloves garlic
1 tablespoon olive oil
Pinch of Kosher salt
8 ounces cream cheese
1 1/2 cups Greek yogurt
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/2 lemon, juice only
Chives, garnish (optional)
Potato chips, for serving
1) Preheat broiler on high heat. Cut root ends off of scallions and chop garlic cloves into halves. Toss scallions and garlic with olive oil and sprinkle with salt.
2) Lay out scallions and garlic on a baking sheet and broil on high for 2-3 minutes, stirring once or twice until the veggies are nicely charred. Remove and let cool. Then mince veggies.
3) Stir together cream cheese, yogurt, spices, lemon juice, and a pinch of salt. Stir in chopped veggies and garnish with chives.
Serve immediately with potato chips or refrigerate for later.
Charring the Scallions
This is just cooking at it’s most fun. Crank your broiler on HIGH (or grill) and clean a few bunches of scallions. Chop off the roots and drizzle them with some olive oil and salt. I tossed in a few chopped garlic cloves also which aren’t pictured below.
Stick all of this in your broiler and let it char. This will not take long, at the most five minutes. Keep a close eye on it and stir the veggies once or twice to make sure they are charring evenly.
The nice thing about charring them is that it intensifies the scallion flavor but mellows the garlic flavor. Some of the pieces stay crispy and some are soft which is good for texture purposes.
Once the veggies are charred let them cool a bit and then just chop them up. Not a hard recipe.
Finishing The Dip
Once your veggies are charred, just mix together all your other ingredients in a large bowl. In an effort to improve on the calorie count of “The Dip” I used Greek yogurt instead of sour cream which had zero negative effect on the dip.
Cream cheese gives plenty of creaminess.
The lemon is very important. I would have ignored such things as a teenager but I was young and dumb. Lemon is key.
Stir it all together and your dip is ready to go!
Serve this with wavy potato chips. There is no other option in my book.
I know this dip is good because while I made actual dinner one night this week, Betsy and I ate this entire bowl of dip.
Some things never change I guess!