| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 2 cups |
Ingredients
- 1 tablespoon olive oil, plus additional for the grill pan or grill
- 2 bunches scallions (about 12 scallions)
- Kosher salt and freshly ground black pepperOne 8-ounce package cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 279 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 245 mg |
Reviews
Sounds yum and yummer (Eddie Jackson)! I haven’t made it yet, but plan to. I have a good box mix that I use and incorporate some of your ingredients. The charred scallions should really enhance the flavor! In response to the other review about having difficulty cutting the charred scallions, I’m going to pre-cut them and char them in a pan! I’ll do an actual review at that time and let you know which of your ingredients I used, and how it turned out!
Really good dip! Thanks, Katie! We loved the flavor brought out by the grilling on the scallions. My scallions were a bit too wilted and stringy making them hard to chop, maybe due to not a hot enough grill, but the smell and taste were great.