Charred Scallion and Jalapeno Dip
What would happen if French Onion Dip and Jalapeno Popper Dip grew up and had a baby? This Charred Scallion and Jalapeno Dip, of course!
It’s reminiscent of everyone’s favorite party-classic, Helluva Good French Onion Dip, and brings a kick like a good ole jalapeno popper dip. But totally grown up!
This Charred Scallion and Jalapeno Dip is riffed off of Yotam Ottolenghi’s Burnt Green Onion Dip, which he plops on top of kale. In this case though, we swap in greek yogurt to lighten it up a touch further and we drop in a whole bunch of jalapenos to kick. it. up.
This dip takes a bit more effort to put together than taking a jar out of the fridge, but I promise, you’ll agree that it’s totally worth it! We simply roast some garlic, broil the scallions basically to a crisp, then combine those with cream cheese, greek yogurt, jalapenos and a few other spices. It’s familiar enough to be fun, but will totally wow your guests!
Serve it with kettle cooked, tortilla chips or veggies!
I love making this Charred Scallion and Jalapeno Dip to bring to parties and get togethers. It travels really well and just needs chips on the side. Try making this for your next party or game day!
- 1 head garlic
- 3 1/2 tablespoons olive oil separated
- 1 bunch scallions ends trimmed, then sliced in half lengthwise
- 2/3 cup cream cheese
- 1/2 cup greek yogurt
- 2 tablespoons pickled jalapenos finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Heat the oven to 425°F.
Slice off the top quarter of the head of garlic and discard. Place the garlic in a square of aluminum foil and drizzle with 1 tablespoon of the olive oil and a sprinkle of salt. Wrap up the aluminum foil and roast for 30 minutes. Unwrap and let cool for 10 minutes until you're able to handle it. Squeeze out the garlic cloves, discard the skin, and, using the flat side of a sharp knife, crush to form a purée. Set aside.
Place the green onions on a baking sheet and drizzle with 1 1/2 tablespoons of olive oil, and 3/4 teaspoon of salt and the pepper. Turn on the broiler and broil for about 8 minutes, until black and burnt all over. Set aside to cool, then finely chop.
Transfer the charred onions and add the cream cheese, sour cream, the remaining tablespoon of olive oil, the roasted garlic purée, chopped jalapenos and 1/4 teaspoon of salt. Mix well and refrigerate for 20 minutes before serving.