Charred Scallion Dip Crescent Bites are what happens when your favorite party dip gets a flaky, golden vehicle to ride in on, and one bite tells you this was a genius idea. This is the kind of appetizer that disappears from the tray before you even get a second one for yourself.
These little bites take everything wonderful about a good scallion and garlic dip and tuck it into buttery, oven-baked crescent cups, so you get creamy, savory filling in every single bite instead of fighting for chip real estate. The roasted garlic mellows into something sweet and almost buttery, while the charred scallions add a smoky depth that takes this from “nice dip” to “who made these, I need the recipe.”
Helpful Tips
- Roast the garlic until it’s truly soft: You want the cloves golden and squeezable, not just warm, so give the full 30 minutes and check that a knife slides through with no resistance before you pull it out.
- Don’t skip the char on the scallions: Real color under the broiler is what gives this filling its smoky depth, so let them sit until they’re mostly blackened rather than pulling them at the first sign of browning.
- Bake the crescent cups until deep golden: A pale cup will taste doughy once filled, so give them a few extra minutes in the oven until the edges are a rich golden brown before you add the filling.
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Charred Scallion Dip Crescent Bites
Ingredients
- 1 bulb garlic
- 1 tablespoon olive oil
- 8 scallions green onions
- 1 tablespoon cooking oil like vegetable or avocado
- salt and black pepper to season
- 8 ounces cream cheese room temperature
- 6 ounces sour cream
- 1 package refrigerated crescent dough 8 oz
Instructions
- Preheat the oven to 400°F(200°C). 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 minutes in the oven.
- Roll out the crescent dough and press the seams together. Cut into 12 squares.
- Lightly grease a mini muffin tin. Press the squares into the tin. Bake for 13-15 minutes, until golden brown and cooked through.
- Trim the green onions to remove root end and any yellowing pieces. Cut into 4” sections. Place them on a baking sheet. Drizzle on 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 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.
- Spoon some of the dip into each crescent roll cup and top with sliced green onions.
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.