ROASTED SCALLION DIP WITH CHIPS FOR DIPPING ON A DARK BACKGROUND
Up until about 10 years ago, I was one of those people who didn’t like onions. I ordered everything without onions, and if one happened to show it’s face on my plate, I would quickly transfer it to either my husband’s plate or the trash. I honestly don’t know what happened - I guess that old staying about your taste buds changing every 7 years is true, because now I can’t get enough of them. Caramelized yellow onions, pickled red onions, raw red onion in a salad, leeks in EVERYTHING and scallions in whatever form I can get them.
One of the best ways you can get them, in my opinion, is in this Roasted Scallion Dip. I didn’t eat the entire bowl myself but I’m not going to lie - it came pretty close.
Roasted Scallion Dip
-
24 green onions, roots and tips trimmed, and coarsely chopped (plus 1 for garnish, if you’re fancy - will be about 1 cup, cooked)
-
2 tablespoons of olive oil
-
1 8 oz package of cream cheese, cut into cubes and softened
-
8 oz of sour cream
-
1 tablespoon fresh lemon juice
-
salt and pepper
To Make:
-
Preheat oven to 425.
-
Place scallions on a lined, rimmed cookie sheet and drizzle with oil. Season with salt and pepper, and toss to coat. Spread out into a single layer, and then roast for 15-20 minutes.
-
Once roasted, transfer the onions to the bowl of a food processor, and add the cream cheese, sour cream, lemon juice, and a half teaspoon of salt; and process until smooth. Alternately, you could chop the roasted onions very finely and mix everything together by hand, but this will take awhile. Taste and adjust for seasoning.
-
Chill for at least an hour before serving.
-
Serve with the dipping vehicle of your choice.
Not only do you get to cook, photograph and write about these recipes, you get to eat them. Lucky you! Lucky us!