Charred Scallion Dip with Feta

Creamy, tangy Charred Scallion Dip is my go-to dip for summertime picnics and cookouts! Almost like French Onion Dip’s fancier cousin, this simple appetizer is perfect for entertaining.

Charred scallion feta dip is perfect served alongside grilled veggies, toasty baguette slices or fresh crudités.

Charred scallion dip in small bowl surrounded by grilled vegetables.

Key ingredients

Scallions: Also called green onions, this is the key ingredient for our charred scallion dip. Rinse the green onions and trim both ends before charring.

Sour cream or yogurt: I generally use sour cream for my green onion dip, but I’ve also tested this recipe with Greek yogurt and it works well.

Feta: Choose a block of feta (not pre-crumbled) for the best flavor.

Measured ingredients to make charred scallion dip.

Step by step instructions

Scallions after charring on grill.

Step 1: Char the scallions. Rub with olive oil and salt then char on the grill or in the oven.

Roughly chopped scallions being mixed into feta dip.

Step 2: Make the dip. Pulse the ingredients in a food processor then mix in chopped scallions.

Recipe variations

Make it smooth and green. Roughly chopping the green onions makes for a white, chunky dip. You can also add the green onions directly to the food processor with the other ingredients to get a smooth (and green colored) dip. Both are delicous!

Add garlic and onion powder. Depending on what I’m serving this charred scallion dip with, I sometimes add garlic and onion powder for a little extra depth. About 1/4 teaspoon of each is all you need for the perfect balance.

Make ahead and storage

You can make this dip a day in advance. Give the dip a good stir before serving. If the dip has thickened, add an extra spoonful of sour cream or lemon juice.

Leftover charred scallion dip can be stored in an airtight container in the fridge for up to three days.

Vegetables for dipping in green onion dip.

Expert tips and tricks

  • Don’t let the scallions burn. If some of the thinner stalks burn, discard them before adding the scallions to the dip.
  • Adjust to taste. Make sure to adjust the salt and lemon juice to your tastes.
  • Add some heat. A pinch of cayenne or red pepper flakes goes well in this dip.

FAQ

Are scallions and green onions the same thing?

Yes, scallions and green onions are different names for the same thing.

What should I serve with charred scallion dip?

This creamy dip is great with chips, pita wraps and crusty bread. It’s also a fantastic dip for grilled, roasted or fresh veggies. And one of our favorite ways to serve it is alongside Grilled Rack of Lamb.

How do I char the scallions without a grill or broiler?

You can char the scallions in a hot skillet over medium-high heat. Turn occasionally until wilted and slightly charred.

Platter of grilled veggies and bread with scallion dip.

Loving this charred scallion dip? For more easy dips, make sure to check out these recipes:

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Charred scallion dip with feta.

Charred Scallion Dip Recipe


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5 from 1 review

  • Author: Brit Kapustina
  • Total Time: 10 minutes
  • Yield: 8
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Category: Appetizer
    • Method: Grill
    • Cuisine: Global

Ingredients

  • 8 scallions (also called green onions)
  • 12 teaspoons olive oil
  • ¼ teaspoon kosher salt
  • 1 cup (240 grams) sour cream or greek yogurt
  • 8 ounces (225 grams) feta cheese, crumbled
  • 12 cloves garlic
  • 1 tablespoon lemon juice

Instructions

  1. Trim both the root and green ends of the scallions. Toss with olive oil until well coated. Sprinkle with the ¼ teaspoon kosher salt.
  2. Char the scallions:
    Broil Option: Set the broiler to high. Place the scallions on a rimmed baking sheet and broil for 5 minutes or until charred.
    Grill Option: Heat the grill to medium-high (400°F / 205°C) and brush the cooking grates with oil. Place the scallions on the grill, cook for a total of 5-7 minutes, turning several times. The scallions are ready when they’re wilted and slightly charred.
  3. Combine the sour cream (or yogurt), feta, garlic and lemon juice in the bowl of a food processor. Pulse until smooth.
  4. Coarsely chop the charred scallions and fold into the dip. Alternatively, add the scallions to the food processor with the other ingredients and briefly pulse.

Notes

Optional add-ins: I sometimes add up to 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder if I want to mellow the tanginess of the sour cream and feta.

Storage: This dip can be stored in an airtight container in the refrigerator for up to 3 days.

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