Charred Scallion & Roasted Garlic Dip is one of those recipes that feels a little elevated but couldn’t be easier to pull together. The scallions get lightly blistered until smoky and sweet, while roasted garlic brings a mellow, buttery depth that blends beautifully into a creamy base. It’s the kind of dip you set out with chips or crostini and suddenly everyone is hovering around the bowl.
What makes this dip worth making is the balance of flavors. You get that subtle char, a rich garlic note without the bite, and a creamy texture that works with just about anything you’re dipping. It’s a great option when you want something a little different from the usual ranch or onion dip but still approachable and snackable.
Helpful Tips
- Don’t rush the charring: Let the scallions sit under the broiler or in a hot pan so they develop real color. That smoky flavor is key to the dip.
- Roast garlic until soft, not browned: You want the cloves to be golden and spreadable, not crispy or browned (they can get bitter). This keeps the flavor smooth and slightly sweet.
- Blend to your preferred texture: For a chunkier dip, pulse lightly. For something smoother, let it go longer in the food processor or blender.
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Charred Scallion & Roasted Garlic Dip
Ingredients
- 1 bulb garlic
- 1 tablespoon olive oil
- 8 scallions green onions
- 1 tablespoon high-smoke-point cooking oil like vegetable or avocado
- 8 ounces cream cheese room temperature
- 6 ounces sour cream
- Salt and black pepper
Instructions
- Preheat the oven to 400°F. Cut the top of the garlic off horizontally.
- Place the garlic head on a large piece of tin foil. Drizzle with a tablespoon of the olive oil, season with salt and pepper. Wrap up the head of garlic and roast it for 30-45 minutes in the oven, until it's really soft.
- Trim the green onions to remove root end and any yellowing pieces. Cut into 4” sections. Place them on a baking sheet. Drizzle on high-smoke point oil and sprinkle with salt and pepper.
- Put them in the oven, on the top rack, on broil. Broil until they are mostly charred.
- Remove the scallions from the oven and cool; then roughly chop.
- When the garlic is done, squeeze the pulp out of the bulb into a bowl. Mash it with a fork.
- Add the chopped scallions, cream cheese, sour cream and some salt and pepper to the bowl; mix well.
- Season to taste.
- Serve on bread slices or with chips.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.