Charred Scallion Dip with Aleppo Pepper and Garlic

an absolutely sinful charred scallion and labneh dip with a spicy, garlicky chili crisp oil…move over french onion dip!

Active Time - 30 minutes

Yield — 8 servings

Print Recipe

Ingredients

• 4 bunches scallions, approximately 1lb

• 1 16oz container labneh or full fat Greek yogurt

• Juice of ½ lemon

• 2 tsp kosher salt

• ¼ cup good olive oil

• 6 garlic cloves, divided

• 1 tbsp Aleppo pepper or red chili flakes

Method

Heat a dry cast iron skillet or griddle over medium-high heat.

Remove the root end of the scallions is cut in half vertically. Pat dry with a towel to ensure all excess water is removed. Add the scallions to the skillet, tossing occasionally, until the scallions are coated in spots of deep char and they have softened, about 10 minutes. Remove from the skillet and set aside to cool.

Thinly slice 5 of the garlic cloves and add the a small sauce pan with the olive oil and gently heat over medium until the garlic is golden brown, 5-7 minutes. Add the Aleppo pepper to a small bowl and pour the oil and garlic chips over. Set aside.

In a large bowl add labneh, lemon juice, salt, and finely grate the remaining garlic clove. Stir to combine and taste for seasoning. Finely chop the cooled scallions and add to the labneh mixture and stir to thoroughly combine.

Serve in a shallow bowl by spreading the labneh and drizzling over the cooled chili garlic oil. Serve with vegetables, chips or fresh bread.