Charred Triple Onion Dip

This charred triple onion dip is made with roasted leeks, green onions and scallions. Ready in under 30 minutes and perfect when served with crunchy crackers. You’ll love the flavor you get out of this delicious dish! 

This charred triple onion dip is made with roasted leeks, green onions and scallions. Ready in under 30 minutes and perfect when served with crunchy crackers. You'll love the flavor you get out of this delicious dish!

I’m gonna come right out and say it – I LOVE CHIP DIP! Like, love it soooooo much! I almost never buy it though because I simply 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 pretty sure my husband wouldn’t be thrilled if he came home and I was all “Heyyyyy babe! Tonight for dinner we’re having dip and chips.” I mean, he wouldn’t complain but still. I at least try to be a good wife.

BUTBUTBUT the great (and horrible) thing about this homemade dip is that it’s better than my store bought dip. You guys, this is super dangerous.

This charred triple onion dip is made with roasted leeks, green onions and scallions. Ready in under 30 minutes and perfect when served with crunchy crackers. You'll love the flavor you get out of this delicious dish!

You would think charring up all those onions would create a bitter dip but it totally 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. I basically just want something super crunchy when it comes to dipping. I hate when you go into a dip and your chip/cracker breaks off. Then you’re sitting there all awkward thinking to yourself “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. If you’re out in public you should find a spoon and fish it out. NO ONE wants to dip in and pull out your broken chip. It’s gross.

This charred triple onion dip is made with roasted leeks, green onions and scallions. Ready in under 30 minutes and perfect when served with crunchy crackers. You'll love the flavor you get out of this delicious dish!

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 literally shoveled this into his mouth while I finished up dinner.

So. Freaking. Delicious.

This charred triple onion dip is made with roasted leeks, green onions and scallions. Ready in under 30 minutes and perfect when served with crunchy crackers. You'll love the flavor you get out of this delicious dish!

Looking for more dip recipes? Try my Baked Spinach Bacon DipWarm Loaded Baked Potato DipPreserved Lemon and Mint Whipped Feta Dip or my Greek Topped Hummus

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Charred Triple Onion Dip

This charred triple onion dip is made with roasted leeks, green onions and scallions. Ready in under 30 minutes and perfect when served with crunchy crackers. You'll love the flavor you get out of this delicious dish!

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 3 green onions, cleaned and thinly sliced
  • 1 large leek, cleaned and thinly sliced
  • 1 shallot, cleaned and thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 garlic cloves, grated
  • 1/2 cup mayonnaise
  • 1/2 sour cream
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh thyme leaves
  • Milk, for thinning out (if needed)

Source: Bon Appetit

Directions:

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.

To a large rimmed baking sheet add green onions, leek, scallions, olive oil and desired amount of kosher salt and 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.)

33 Responses to “Roasted Grape Crostini”

  1. #
    1
    Tori@Gringalicious.com — June 8, 2015 at 7:23 am

    Sounds delish! I am so going to have to try this for my next party appetizer!

  2. #
    2
    Kate @ Framed Cooks — June 8, 2015 at 7:48 am

    TOTALLY with you on the whole ricotta toast thing. I had a salad this weekend and it came with two pieces of ricotta toast – thank goodness because it saved me from saying “oh no you DON’T” to the Southern husband. Love this take on it – and your picture of the grape vine with no grapes is just plain lovely. 🙂

  3. #
    3
    Medha @ Whisk & Shout — June 8, 2015 at 10:10 am

    Crostini is always delicious, but the roasted grapes take this to a whole new level. Pinning!

  4. #
    4
    Becky Winkler (A Calculated Whisk) — June 8, 2015 at 10:27 am

    YES! Love these photos. I have never roasted grapes. It hadn’t occurred to me to worry that they might taste like raisins, but I am so glad that they don’t. I could use something that tastes like good decisions all the time!

  5. #
    5
    Travel Animal Doctor — June 9, 2015 at 8:39 am

    WOW, this recipe looks insanely delicious. The photography is astonishing. I look forward to trying out this recipe.

  6. #
    6
    Abby @ The Frosted Vegan — June 9, 2015 at 8:57 am

    Roasted grapes kind of freaked me out for a while, but I can totally see them working here! Gorgeous photos lady, they are so lovely!

  7. #
    7
    Jessica @ A Kitchen Addiction — June 9, 2015 at 8:57 am

    I have never roasted grapes before. Obviously that needs to change, because these crostini look incredible!

  8. #
    8
    Barrett @dirtylaundrykitchen.com — June 9, 2015 at 9:03 am

    I recently had this with sheep’s milk ricotta. If you can find some (and I admit that’s not easy) it takes this delicious recipe to the next level. Yum, sheep’s milk.

  9. #
    9
    Danae @ Recipe Runner — June 9, 2015 at 11:20 am

    Roasted grapes on top of ricotta, life doesn’t get much better!

  10. #
    10
    heather @french press — June 9, 2015 at 12:31 pm

    there really isn’t anything better than freshly made ricotta, but I bet topping it with roasted grapes puts it over the top

  11. #
    11
    Julia — June 9, 2015 at 1:58 pm

    Ricotta toast for breakfast sounds perfect. I need to give that a try. I have not roasted grapes before but it is such a great idea!

  12. #
    12
    Brandon @ Kitchen Konfidence — June 9, 2015 at 2:30 pm

    Sounds delicious! Especially with the addition of fresh thyme.

  13. #
    13
    Jess @ What Jessica Baked Next — June 9, 2015 at 2:42 pm

    This crostini looks delicious. Love the idea of roasting grapes – so good, I bet it brings out the beautiful sweet flavour.

  14. #
    14
    The Food Hunter — June 9, 2015 at 3:05 pm

    I seriously want to go home and roast some grapes now

  15. #
    15
    amanda @ fake ginger — June 9, 2015 at 3:34 pm

    I’ve never had ricotta toast and now I’m really sad about. This looks amazing!

  16. #
    16
    Michelle @ Blackberry Babe — June 9, 2015 at 3:53 pm

    Wow! I’ve never had roasted grapes, or ricotta toast. This looks so dang beautiful that I think I’m on board for giving both a try!

  17. #
    17
    Ashley @ Wishes & Dishes — June 9, 2015 at 4:39 pm

    Grapes are my favorite fruit of all time. I love the idea of roasting them! Brilliant!

  18. #
    18
    Martha @ A Family Feast — June 9, 2015 at 4:49 pm

    I love the sweetness of roasted grapes – and as a topping on ricotta…wow!

  19. #
    19
    Beth — June 9, 2015 at 5:09 pm

    You have one very nice, perfectly used looking cookie sheet there.. worth millions to food bloggers! 🙂

  20. #
    20
    Justine | Cooking and Beer — June 9, 2015 at 5:53 pm

    First of all, your photo of grape stems is pretty much the most amazing photo EVER. But this recipe looks insane. Roasted grapes?! Love that idea! Pinned!

  21. #
    21
    Patricia @ Grab a Plate — June 9, 2015 at 10:22 pm

    Love this! Love the bit of thyme! Your photos are super gorgeous!

  22. #
    22
    Denise | Sweet Peas & Saffron — June 9, 2015 at 11:08 pm

    Ha ha, I am so excited about Fuller House, so if you say these guys are just as exciting, I totally believe you 😉 I will have to keep my eyes peeled for fresh ricotta, I’m not sure I’ve ever seen it before!

  23. #
    23
    Rachael @ La Fuji Mama — June 10, 2015 at 11:56 am

    Oh yes please!! The quality of ricotta makes such a huge difference in things, doesn’t it? These looks seriously amazing and I can’t wait to try it!

  24. #
    24
    Senika @ Foodie Blog Stalker — June 10, 2015 at 12:33 pm

    Hmmmm… Roasted grapes still kinda freak me out but since you’ve convinced me they don’t taste like raisins, I may just have to give them a try. LOL’ing over your Ina comment. Make sure it’s the good stuff! 😀 Seriously, though there’s nothing better than fresh ricotta. I may just have to add a drizzle of honey over the top of this crostini!

  25. #
    25
    heather | girlichef — June 10, 2015 at 12:34 pm

    Oh. My. Goodness. I have never tried ricotta toast…I need change that asap. Love me some roasted grapes and can just imagine how fantastic this is!

  26. #
    26
    Lana | Never Enough Thyme — June 10, 2015 at 1:34 pm

    It’s truly amazing the flavors that roasting brings out in fruits and vegetables! I’ve never roasted grapes, but it’s now on my short list of things to try!

  27. #
    27
    Anna @ Crunchy Creamy Sweet — June 10, 2015 at 11:34 pm

    Roasted grapes are ridiculously good! I love this crostini!

  28. #
    28
    Karissa | Perfectly Sprinkled — June 10, 2015 at 11:36 pm

    Gorgeous photography! I love the idea of roasted grapes. I can’t wait to give this a try.

  29. #
    29
    christine — June 11, 2015 at 6:55 am

    Well, it just so happens that I have a bit of ricotta in my fridge leftover from a recipe I created yesterday. I think it’s fate. I must be destined to try this delicious bite. You’ve definitely piqued my curiosity w/ the roasted grapes.

  30. #
    30
    Shashi at RunninSrilankan — June 12, 2015 at 7:48 am

    YUM – I am drooling at this combo of roasted grapes and ricotta! The best ever appetizer -right?

  31. #
    31
    Connie | URBAN BAKES — June 12, 2015 at 9:58 am

    I’m pretty sure I would love this. The pairing of the grapes with the ricotta cheese sounds delish! I actually like grapes (every now and then) and I feel it’s a very underused ingredient in recipes, unless we’re talking about raisins, so I’m glad to see this recipe use it.
    Will definitely give it a try.

  32. #
    32
    Joanne — June 14, 2015 at 7:22 am

    I am ALLLLLL about ricotta toast for breakfast…but I also won’t say no to it at any other time of day! Love those roasted grapes on top..they feel so fancy!

  33. #
    33
    Sarah Walker Caron (Sarah's Cucina Bella) — July 16, 2015 at 6:59 am

    I’ve had the same fear about roasted grapes tasting like raisins — glad to know they don’t. And now, I have to look to see if any local cheesemongers sell fresh ricotta. Mmm.

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