![Bacon-Cheddar Dip](https://static01.nyt.com/images/2024/02/02/multimedia/02appetiterex-dip-zhlc/02appetiterex-dip-zhlc-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Charred Scallion Dip With Lemon and Herbs
![Charred Scallion Dip With Lemon and Herbs](https://static01.nyt.com/images/2020/05/20/dining/aw-charred-scallion-dip/aw-charred-scallion-dip-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes, plus chilling
- Rating
- Notes
- Read community notes
Advertisement
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
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
Cooking Notes
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!
A tip for cutting the grilled scallions: Take kitchen shears and snip them up in the bowl instead of using a knife. You can even keep cutting after the scallions have been mixed into the dip if the pieces are still too big.
This is definitely my new favorite dish for the Summer! Have made it 3xs already and it goes fast in my house! I omit the cream cheese but combine the Greek yogurt and sour cream and it's fresh and delicious.
We made this with vegan cream cheese and vegan mayo instead of sour cream or Greek Yogurt and we used grilled onions. Made a delicious vegan dip! Tastes much like ranch dip.
I tossed the scallions with oil, then put them in the air fryer for 6 minutes at 500F degrees. Good charring, and the dip was delicious, though it did need thinning, as others have mentioned.
I make this dip for gatherings. It is ALWAYS a big hit and people have started asking me to make it for them when I invite them over. It is dense but my guests love that even though it breaks the chips. Next time I'm going to use 1/3 cream chees, 2/3 Greek yogurt, and more olive oil so that it doesn't break the chips. (hopefully) Also, used basil this time because there was no dill in the house or garden. Love love this dip and it's always a winner with the crowd.
Seriously good dip! I used regular yogurt rather than Greek. Also used a lime instead of lemon since out of lemons. It was very good the same day I made it but really superior the next day.
This was fine. Nothing special. Marginally better than store bought onion dip
I’ve made this like 3 times in the past week - my friends & family love it! My main critique is that it doesn’t make quite enough dip. I recommend increasing the sour cream to 8oz. It balances out the lemon, and serves a more satisfying number of people. I also like to keep a small amount of chopped scallion greens to the side for a topping. I think it enhances the cooked scallions’ flavor nicely!
I used sour cream rather than yogurt and charred the onions under a broiler in the oven. It was a big hit!
Loosed in some black lumpfish caviar and it was super good. Eliminate salt though.
Too lemony and the grilled green onions were mehhh; they were difficult to cut into small pieces and made the dip the consistency of a spinach dip.
Just a word of warning: if you add all the suggested herbs, yours will not look like the picture. It will more closely resemble artichoke dip. Still tasty though!
Delicious and bright, thanks to the lemon. Skipped the cream cheese and doubled the greek yogurt, plus a few ounces of creme fraiche. Also added some cilantro, which worked well.
make this to add to Hell'of a dip. would be extra yummy
I tossed the scallions with oil, then put them in the air fryer for 6 minutes at 500F degrees. Good charring, and the dip was delicious, though it did need thinning, as others have mentioned.
In the era of COVID, do people still eat from communal bowls of dip like this? Nice photo, but ill advised. I prefer the author's closing suggestion to serve it with "crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches." On separate plates, of course. Sorry for being a downer, but COVID has changed they way I entertain.
This was way too lumpy! I used 1.5 the amount of sour cream, 2 times the amount of lemon (both zest and juice), added a bit of paprika, and ultimately used an immersion blender to even out the texture.
Too lumpy for you, perhaps. Many of us like to be able to identify what is in our food.
A tip for cutting the grilled scallions: Take kitchen shears and snip them up in the bowl instead of using a knife. You can even keep cutting after the scallions have been mixed into the dip if the pieces are still too big.
This is definitely my new favorite dish for the Summer! Have made it 3xs already and it goes fast in my house! I omit the cream cheese but combine the Greek yogurt and sour cream and it's fresh and delicious.
Advertisement