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.
How to Make Charred Scallion Dip
Just like any good classic dip, it starts with sour cream, which provides a rich and tart foundation. Then I add whipped cream cheese and kewpie mayonnaise, which add so much flavor. Whipped cream cheese makes the overall texture light and airy, while Kewpie mayonnaise makes the dip taste extra special. To be honest, mixing these three ingredients together is already delicious, but I take it up a notch by adding charred scallions.
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.
What to Serve With Charred Scallion Dip
Charred scallion dip goes best with salty potato chips—preferably kettle cooked. The combination tastes exactly like classic sour cream and onion potato chips!
But you can also think beyond chips. Serve this dip with your crudités or any grilled meat. Use it as a spread when making sandwiches, or as a salad dressing. This dip can be so much more than, you know, a dip!
Sour Cream and Charred Scallion Dip
Makes 2 cups; serves 6
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
Directions
1. Trim 12 medium scallions. Halve 10 of the scallions and set aside for charring; finely chop the remaining two and place in a medium bowl.
2. 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.
3. 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.
4. 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.
Recipe notes: Leftovers can be refrigerated in an airtight container for up to four days. Stir before serving.
James Park is a video producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].
