CHARRED SCALLION DIP
Steps:
- Heat a grill pan or grill to medium-high heat. Lightly oil the grill grates.
- Set 2 scallions aside. Drizzle the remaining scallions on a plate with the olive oil and sprinkle with salt and pepper. Add the oiled scallions to the grill pan and cook until slightly charred, 2 to 3 minutes per side. Set aside to cool completely, then finely chop. Thinly slice the whites and light greens of the remaining 2 scallions and set aside for garnish.
- Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and 1/4 teaspoon ground pepper in a medium bowl. Beat with an electric mixer until smooth. Stir in the grilled scallions. Transfer to a serving bowl and garnish with the fresh sliced scallions. Serve right away or chill.
LEMONY WHIPPED FETA WITH CHARRED SCALLIONS
A spin in the food processor and a little olive oil and cream cheese take feta from crumbly and coarse to airy and spreadable. Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been blackened in the oven. Serve with pita chips or buttery crackers, and if you're an overachiever, top the dip with charred cherry tomatoes and a drizzle of honey.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 20m
Yield About 6 to 8 servings (About 2 cups)
Number Of Ingredients 8
Steps:
- Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices.
- In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
- In a food processor, add the feta, cream cheese, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
- Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 527 milligrams, Sugar 3 grams
CHARRED SCALLION CREMA
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Place scallions on a quarter-sheet pan fitted with a wire rack. Bake until charred and dehydrated, 20 to 30 minutes. (You can also grill the scallions, turning every 2 to 3 minutes, over medium-high heat until charred, 10 to 12 minutes.) Let cool completely.
- Place scallions in a mini food processor and pulse until finely chopped. Add sour cream, adobo, agave and salt and pulse until blended. Season to taste with additional salt.
LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE
In this very high-brow version of ranch dressing, adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or chives) and swirled into thick, lemony labneh. If you can find green garlic, which tends to be hyperseasonal, use that or even ramps in place of the scallions. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables.
Provided by Alison Roman
Categories quick, snack, dips and spreads, appetizer
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
- Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.
CHEDDAR SCALLION DIP
A cousin to pimento cheese but without those potentially child-deflecting red peppers, this cream cheese based dip is mild and slightly sweet from a splash of fresh orange juice. Pack it in a lunchbox with celery and crackers for your kids. Or, zip it up with a dash or two of Tabasco and some mashed garlic, spoon it into a bowl surrounded by good potato chips and serve it with cocktails to the adults. It will keep for at least five days in the fridge.
Provided by Melissa Clark
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 0 grams
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