This charred scallion dip with feta is a creamy, tangy delight that’s easy to whip up and perfect for your next snack or get-together. The charring elevates the mild onion flavor of scallions, creating a distinct taste.
This recipe addresses issues such as blandness and lack of creaminess often seen in dips, alongside improving texture through charring scallions effectively.
I remember the first time I realized that simple ingredients could come together to create something so tasty. I often struggle with dips being too bland, but this one has a depth of flavor that stands out. It’s great for busy weeknights or when friends drop by unexpectedly.
What makes this dip special is how quickly it comes together. You can have it ready in about 10 minutes, and it’s fantastic served warm. The combination of feta and creamy yogurt gives it a delightful texture that everyone loves.
If you’re craving more delicious dips, check out my Veggie Hummus Wraps for another quick and satisfying option!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile This dip pairs the creamy tang of feta cheese with the subtle smokiness of charred scallions, creating a savory treat that’s both bright and satisfying.
- Quick Preparation Time You can whip this dip up in just ten minutes, making it an effortless addition to any meal or snack, perfect for impromptu gatherings.
- Fresh Ingredients With scallions, garlic, and a splash of lemon juice, this dip offers a fresh taste that’s ideal for summer parties, adding a light, zesty component to your spread.
- Versatile Use Serve this dip with raw veggies, spread it on sandwiches, or use it as a topping for grilled meats, showcasing its ability to elevate various dishes.
Charred Scallion Dip with Feta Recipe
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: dip
- Method: Broiling or Grilling
- Diet: Gluten Free
Description
A creamy and smoky charred scallion dip with feta, perfect for dipping or spreading.
Ingredients
- 8 scallions, trimmed (fresh with vibrant green tops)
- 1 cup (240 grams) sour cream or full-fat Greek yogurt
- 8 ounces (225 grams) feta cheese, crumbled (preferably a good quality Greek feta)
- 1–2 cloves garlic
- 1 tablespoon fresh lemon juice (from juicy lemons)
- 1–2 teaspoons olive oil (high-quality extra virgin)
- 1/4 teaspoon kosher salt
Instructions
- Step 1: Trim both the root and green ends of the scallions. Discard any wilted outer layers to ensure freshness. Clean cuts promote even charring and better flavor.
- Step 2: Toss the trimmed scallions in olive oil until fully coated with a nice sheen. Sprinkle evenly with 1/4 teaspoon kosher salt. This coating helps the scallions char evenly while enhancing their flavor during cooking.
- Step 3: Broil: Set the broiler to high. Arrange scallions on a rimmed baking sheet in a single layer. Broil for about 5 minutes or until they develop a nice char, turning if needed. Watch carefully to avoid burning, as charring adds a smoky depth.
- Step 4: Grill: Heat the grill to medium-high (400°F / 205°C). Brush the grill grates with oil to prevent sticking. Place scallions on the grill and cook for 5–7 minutes total, turning every 2 minutes for even charring until nicely blackened on all sides.
- Step 5: If scallions are too soft or under-charred after the initial cooking, broil for an additional 2 minutes while monitoring closely to reach desired doneness.
- Step 6: In a food processor, combine sour cream (or Greek yogurt), crumbled feta, garlic, and fresh lemon juice. Pulse until the mixture is smooth and creamy. If the dip is too thick, add 1 tablespoon of extra lemon juice and pulse again to loosen it.
- Step 7: Coarsely chop the charred scallions and gently fold them into the blended dip to maintain some texture and distribute the smoky flavor evenly. Alternatively, pulse the scallions briefly with the other ingredients in the food processor for a smoother consistency.
Notes
- Room Temperature: Store dip in an airtight container at room temperature for up to 6 hours. Avoid exposure to heat or direct sunlight.
- Refrigeration: Keep the dip refrigerated in an airtight container for up to 4 days. Stir well before serving to restore texture.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and gently stir before use.
- Choose fresh scallions with vibrant green tops for the best flavor and appearance.
- Charring scallions enhances the dip’s subtle onion flavor with smokiness; ensure even turning during grilling every 2 minutes to prevent uneven cooking.
- Use full-fat Greek yogurt for a richer, creamier dip that balances feta’s saltiness well; low-fat yogurt can be substituted if necessary.
- Adding a drizzle of extra virgin olive oil or a sprinkle of fresh herbs and lemon zest before serving boosts flavor and presentation.
- If the dip is thicker than desired, loosening with lemon juice before pulsing helps achieve an ideal creamy texture.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Scallions: Go for the freshest bunch you can find; vibrant green tops indicate great flavor. Char them well to deepen the dip’s smokiness!
- Feta cheese: Use crumbled feta for a creamy texture; I prefer a good quality Greek feta for its tangy taste. It makes the dip extra luscious.
- Greek yogurt: Choose full-fat Greek yogurt for a rich, creamy base. It adds a nice tang and balances the feta’s saltiness. Low-fat works in a pinch.
- Lemon juice: Freshly squeezed lemon juice brightens the dip! Look for lemons that are heavy for their size, juicy ones make a big difference.
- Olive oil: Use a high-quality extra virgin olive oil for its flavor. It adds richness and helps blend the ingredients smoothly. Avoid cheap oils that can overpower the dish.
- Scallions: Go for the freshest bunch you can find; vibrant green tops indicate great flavor. Char them well to deepen the dip’s smokiness!
- Feta cheese: Use crumbled feta for a creamy texture; I prefer a good quality Greek feta for its tangy taste. It makes the dip extra luscious.
- Greek yogurt: Choose full-fat Greek yogurt for a rich, creamy base. It adds a nice tang and balances the feta’s saltiness. Low-fat works in a pinch.
- Lemon juice: Freshly squeezed lemon juice brightens the dip! Look for lemons that are heavy for their size, juicy ones make a big difference.
- Olive oil: Use a high-quality extra virgin olive oil for its flavor. It adds richness and helps blend the ingredients smoothly. Avoid cheap oils that can overpower the dish.
Recipe Tips
- If scallions are too soft after charring, broil for an additional 2 minutes while closely monitoring to achieve your desired level of char.
- When the dip appears too thick, add 1 tablespoon of extra lemon juice to loosen it, then pulse in the food processor until smooth.
- If the dip lacks flavor, incorporate an extra clove of garlic or more kosher salt, tasting as you go, to adjust to your preference.
- For uneven charring, turn the scallions every 2 minutes while grilling to ensure all sides are evenly cooked and nicely charred.
- If you’re short on time, you can use store-bought feta spread for quicker prep, cutting down 2 minutes of blending and mixing time.
Serving Suggestions
Serve charred scallion dip with gluten-free crackers or vegetable sticks for dipping. You can also enjoy it with pita chips or sliced cucumbers.
Use to make a spread for sandwiches or wraps. Add to grain bowls, roasted vegetables, or serve with grilled chicken for a tasty meal.
Top with a drizzle of extra virgin olive oil or a sprinkle of fresh herbs for added flavor. You can also add a touch of lemon zest for brightness.
Recipe variations
- You can use Greek yogurt or sour cream as the creamy base for this charred scallion dip with feta. Each gives a slightly different tanginess and texture.
- Add 1 to 2 cloves of garlic for depth, along with 1 tablespoon of fresh lemon juice to brighten flavors and complement the charred scallions.
- Either broil the scallions for 5 minutes until charred or grill them on medium-high heat (400°F / 205°C) for 5-7 minutes, turning occasionally for even charring.
- If you want to make more, double the feta to 16 ounces and use 2 cups of yogurt or sour cream. This scales up well for larger servings. This dip pairs nicely with Garlic Parmesan Pumpkin Seeds for added texture and flavor.
Save This Recipe!
How to Store?
To keep your charred scallion dip fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 6 hours. Avoid leaving dip exposed to heat or direct sunlight.
Refrigeration: Place in an airtight container in the refrigerator for up to 4 days. Stir well before serving to restore texture.
Freezing: Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and stir gently.
Other Recipes You’ll Love
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