This charred triple onion dip is made with roasted leeks, green onions, and scallions. It is ready in under 30 minutes and perfect when served with crunchy crackers.
I will come right out and say it – I LOVE CHIP DIP!
Like, I love it so much! I almost never buy it, though, because I cannot stop myself from eating it. I’m not even kidding when I say I could 100% eat it for dinner.
Of course, I’m sure my husband wouldn’t be thrilled if he came home, and I was all, “Hey, babe! Tonight, for dinner, we’re having dip and chips.” I mean, he wouldn’t complain, but still.
I at least try to make a real meal.
BUT BUT BUT The great (and horrible) thing about this homemade onion dip is that it’s better than my store-bought dip. All, this is super dangerous.
You would think charring up all those onions would create a bitter dip, but it works.
It’s packed full of onion flavor and turns out super creamy. I used whole-grain crunchy crackers to scoop it up, but chips work, too. When it comes to dipping, I want something super crunchy.
I hate when you go into a dip, and your chip/cracker breaks off. Then you’re sitting there awkwardly, thinking, “Should I go in and pull out my broken chip or just leave it in there?”
Listen, let me tell you what I think you should do. If you’re home alone, fish it out. No one can see you. Stop being so formal.
You should find a spoon and fish it out if you’re out in public. NO ONE wants to dip in and pull out your broken chip. It’s gross.
Also, if you’re looking for some awesome football food, this is the recipe you’re looking for.
This dish a total crowd pleaser! Just ask my husband – he got home and shoveled this into his mouth while I finished dinner.
So. Freaking. Delicious.
More dip recipes
Charred Triple Onion Dip
Ingredients
- 3 green onions cleaned and thinly sliced
- 1 large leek cleaned and thinly sliced
- 1 large shallot cleaned and thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 garlic cloves grated
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon chopped fresh thyme leaves
- Milk for thinning out (if needed)
Instructions
- Put your oven on high broil and move the rack about 6 inches from the top of the oven. If your oven does not have a broil setting put your oven on 500 degrees F.
- To a large rimmed baking sheet add green onions, leek, scallions, olive oil, kosher salt, and black pepper. Toss to evenly coat and add the oven.
- Broil the onions, tossing them once while cooking. It’s ok for them to get a little charred but don’t let them totally burn – about 15 minutes. Let cool.
- In a medium sized mixing bowl add grated garlic, mayonnaise, sour cream, lemon zest, lemon juice and chopped fresh thyme leaves. Mix to combine.
- Stir in cooled onions and thin out with a little milk if needed or desired.
- Serve with crackers.
- The dip can be served room temperature or cold. (The dip does contain dairy products so don’t let it sit in the sun or leave it out for hours.)