Charred Scallion Dip
One of my easy, go-to snacks is chips and dip. Some of my favorites include pimento cheese with celery sticks, chili crisp labneh (just labneh drizzled with chili crisp on top!) with tortilla chips, and hummus and pita chips, just to name a few. But my latest dip obsession is this charred scallion dip. It’s creamy, tangy, and savory, and it’s perfect with salty potato chips.
Charred scallions are the star of the dip! Charring scallions enhances the sweetness of the scallions while adding that subtle smoky flavor. Those black caramelized spots on the scallions add so much depth and complexity when mixed into the dip base. Yes, I know 12 medium scallions sound like a lot (!!), but when you char them, they soften and tenderize a lot, ensuring that the onion taste isn’t overpowering.
The dip also uses a bit of freshly chopped scallions, so the contrast of textures and flavors of charred and fresh scallions makes the dip even more delightful. Finishing with sharp yet sweet rice vinegar and savory onion powder adds a ranch-like nuance to the dip.
INGREDIENTS
12 medium scallions (about 2 bunches)
1 medium lemon
1/2 cup sour cream
1/4 cup whipped cream cheese
1/4 cup mayonnaise, preferably Kewpie
2 teaspoons rice vinegar
1 teaspoon kosher salt
1 teaspoon onion powder
Salted potato chips, preferably kettled cooked, for serving
* Serves 6
INSTRUCTIONS
Trim 12 medium scallions. Halve 10 of the scallions and set aside for charring; finely chop the remaining 2 and place in a medium bowl.
Heat a medium cast iron skillet or grill pan over high heat. Add the halved scallions and sear, flipping occasionally, until charred in spots, 4 to 5 minutes.
Meanwhile, prepare the following, adding each to the bowl of chopped scallions as you complete it: Finely grate the zest of 1 medium lemon until you have 1 teaspoon; juice the lemon until you have 1 tablespoon. Add 1/2 cup sour cream, 1/4 cup whipped cream cheese, 1/4 cup mayonnaise, 2 teaspoons rice vinegar, 1 teaspoon kosher salt, and 1 teaspoon onion powder. Stir with a flexible spatula or whisk until combined.
Let the charred scallions cool for a minute, then transfer to a cutting board. Coarsely chop, then add to the dip and stir to combine. Serve with salted potato chips.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Stir before serving.