This recipe is inspired by my need to find a home made version of French onion dip. Grilling the onions and, in this case, adding a few garlic scapes, I was able to get pretty close to that grocery store version. —Liz | inspired by the seasons
Test Kitchen Notes
This dip is a summery spin on the classic onion dip flavor. I was tempted to gussy it up a bit, but part of its appeal is its total simplicity. My grilled green onion pieces never became smooth in the food processor, but I welcomed the texture in the finished product. This is a nice recipe to have in your back pocket when you need a quick appetizer for a backyard barbecue. Don’t be shy with the salt. —Megan
3 to 4
green onions (more if you have doubts about your grilling abilities)
Spray onions and scapes with cooking oil or toss with 1 teaspoon vegetable oil to coat.
Place onions and scapes on grill wherever the heat will be medium to low. Cook 3 to 4 minutes per side. You don't want these to char, just caramelize.
Remove onions and scapes from grill and dab off excess oil with a paper towel; cut off any parts that may have been charred during grilling. Allow to cool to room temperature.
Chop the cooled onions and scapes into 1-inch pieces and transfer to a food processor; add a couple of tablespoons of the sour cream to help the process along. Pulse until smooth, transfer to a small bowl, and stir in remaining sour cream and salt. Refrigerate for 1 to 2 hours before serving.