Roasted Scallion Dip
Roasted Scallion Dip

Ok, so we never really talked about the amazing comeback of the Patriots. What a game! And I don't even really like watching football! What an upset! And speaking of upsets, I've got one of my own right now. See, I totally intended to post this pre-Super Bowl, but for some inexplicable reason, it got bumped from its spot in the queue, which leaves you 4 days post-game and sorely lacking in the roasted scallion dip front. Sorry!! Truly! Because, as dips go, this one is particularly wonderful! As in I-had-to-stop-what-I-was-writing and indulge in a little swipe of it now!! If you're a fan of the traditional party onion dip, you will swoon over this one, full of sweet roasted scallion flavor! It's what potato chips were made for!! Better late than never, right?!!

Don't know why I never thought about roasting scallions before--not only do they come out wonderfully caramelized and sweet like all roasted veggies do but they are SO much easier to prepare than onions--no peeling and only the barest of chopping jobs. Also, if you have scallions that have been hanging out a little too long in your vegetable bin, this is a perfect way to use them up!

And the whole thing comes together insanely easily!! Once the scallions are roasted and cooled, you simply toss them in the food processor with some mayo, sour cream, vinegar, spices and chives if you like (for even more onion-y flavor) and about 10 seconds later you have an addictive dip that will make an party or sports watching couch potato session infinitely more fun!!

Roasted Scallion Dip

Makes over one cup--double or triple if you're serving this to a large crowd
You will need a food processor for this.
Prep Time:  15-20 minutes, to roast scallions, plus cooling time--about 5 minutes to actually put dip together


  • 2 large bunches of scallions, roots and dark green ends trimmed, light green and white parts roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1/4 cup mayonnaise (I used light)
  • 1/2 cup sour cream (I used light)
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon black pepper
  • 1/4 cup minced fresh chives (optional)

The Recipe

1.  Preheat oven to 425ºF and line a baking sheet with parchment paper. Place the scallions in a large bowl and toss with the olive oil and a pinch or two of the salt. Transfer to the prepared sheet and spread out into an even layer. Roast for 15-20 minutes, stirring once or twice, until the scallions are softened and beginning to get browned. Let cool to room temperature.

2.  Once the scallions are cooled, place them in the bowl of a food processor. Add the mayo, sour cream, vinegar, chives and pepper. Pulse to combine until the mixture is mostly smooth--it's good if little bits of the scallions are not fully chopped. Taste and add more salt and pepper if necessary. Serve immediately or chill until ready.

3.  Dip will keep in an airtight container in the fridge for at least 3 days. Give it a good stir before serving and re-season if necessary.


Note:  Recipe adapted from Small Victories by Julia Turshen. I tinkered around with proportions here.


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