Roasted Scallion + Chive Dip

I know I said previously that my favorite food is chicken soup, but I think it might actually be potato chips. And do you know the only thing better than a perfect potato chip? A potato chip with dip. This ultimate oniony dip made with sweet roasted scallions and fresh chives makes any chip moment extra special. There are two small victories here.The first is that when you have older scallions and herbs that don’t have freshness going for them, instead of throwing them out, roast them and/or puree them to create a dip. The second is a very small one but a very useful one—when emptying anything out of a food processor bowl, you can keep the blade from dangerously tumbling out by holding it in place from underneath the bowl with one of your fingers. Holding the blade this way will not only keep things safer but it will also guarantee that you won’t lose any of whatever you’ve pureed by lifting out the blade and opening an escape route for the contents of your food processor.


24 scallions, roots and dark green tops trimmed off, white and light green parts roughly chopped

2 Tbsp extra-virgin olive oil

Kosher salt

1/4 cup [60 ml] mayonnaise

1/2 cup [120 ml] sour cream

1 tsp sherry vinegar, plus more as needed

1/4 cup [10 g] minced fresh chives, plus more for serving

Freshly ground black pepper

Potato chips for serving, preferably plain or salt and vinegar

Preheat your oven to 425°F [220°C]. Line a baking sheet with parchment paper.

Put the scallions on the prepared baking sheet, drizzle with the olive oil, and sprinkle with 1 tsp salt. Rub everything together so the scallions are coated with olive oil and spread them out so they’re in a single, even layer. Roast, stirring once, until they’re softened and browned in spots, 15 to 20minutes. Let cool to room temperature.

Transfer the cooled scallions to the bowl of a food processor.Add the mayonnaise, sour cream, vinegar, chives, and 1/2tsp pepper. Pulse to combine. You want the dip to be relatively but not completely smooth; a little texture is welcome. Taste the dip for seasoning, and add more salt,pepper, and/or vinegar as needed.

(Store in an airtight container in the refrigerator for up to 3days; I actually prefer it cold. If you serve it cold, season again before serving, as cold temperatures tend to mute flavors.)

Transfer the dip to a bowl, top with additional chives, and serve with potato chips.


FOR BEET AND ALMOND DIP, puree 1 lb [455 g]roughly chopped cooked beets with 1 cup [140 g] roasted almonds, the juice of 1 lemon, and 1/2 cup [120 ml] extra-virgin olive oil. Season with salt. This is very good with warm pita bread or seeded crackers.

FOR WHITE BEAN AND PARSLEY DIP, puree a rinsed and drained can of white beans with a large handful of chopped parsley, a minced garlic clove, the juice of 1lemon, and 1/2 cup [120 ml] extra-virgin olive oil. Season with salt. This is really good on thick slices of toasted country bread that have been rubbed with a garlic clove.

FOR WHIPPED FETA AND YOGURT DIP, put 4 oz [115g] crumbled feta cheese in a food processor and puree until smooth. Add 1 cup [240 ml] Greek yogurt, the juice of 1 lemon, and 3 Tbsp extra-virgin olive oil and let the food processor run until the mixture is extremely smooth and slightly aerated, about 2 minutes; scrape down the sides of the bowl a few times with a rubber spatula.Season with salt and pepper. Transfer to a bowl, drizzle with extra-virgin olive oil, and sprinkle with dried oregano or za’atar. Serve with cut-up raw vegetables and/or warm pitas.

FOR EDAMAME DIP, puree a bag of defrosted edamame(the shelled ones) in a food processor. Add a scoop of silken tofu to make it smooth and creamy and season with miso paste, grated fresh ginger, and/or soy sauce.Serve with rice or seaweed crackers and/or cucumber slices.

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