Description
A creamy and smoky charred scallion dip with feta, perfect for dipping or spreading.
Ingredients
Scale
- 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