By Alexa Weibel
- Total Time
- 20 minutes, plus chilling
- Rating
- 4(822)
- Notes
- Read community notes
This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don’t have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it’s also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.
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Ingredients
Yield:1¼ cups
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)
477 calories; 42 grams fat; 16 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 471 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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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.
Ratings
4
out of 5
822
user ratings
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Cooking Notes
Paul M
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.
Kathryn
This dip was very thick and dense. It might need more yogurt than cream cheese but definitely more olive oil.
bco321
I doubled all of the herbs and the lemon juice, and wow is this good!
Isabel
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.
Kimberly
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.
Colleen
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.
MaggieToo
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.
Michael M
This was fine. Nothing special. Marginally better than store bought onion dip
italian sub
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!
Kathy
I used sour cream rather than yogurt and charred the onions under a broiler in the oven. It was a big hit!
Donna.
Loosed in some black lumpfish caviar and it was super good. Eliminate salt though.
Julie
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.
chris
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!
Cassidy498
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.
Diane Westlake
make this to add to Hell'of a dip. would be extra yummy
MaggieToo
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.
Paco
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.
Ilana
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.
Richard
Too lumpy for you, perhaps. Many of us like to be able to identify what is in our food.
Isabel
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.
Kimberly
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.
Sally R.
I used lemon juice instead of zest to help thin out the dip a bit and added extra charred green onions. Put it all in the food processor to get a smooth and small chunk a as possible. Worked well but definitely had more flavor the second day.
jennn
Opted for sour cream (vs yogurt) and only had scallion cream cheese on hand, and let it sit overnight. It turned out delicious and wasn't too thick.
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