Roasted scallion & chive dip from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 119) by Julia Turshen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on August 13, 2023

    I made this dip for company based on the rave reviews. Hardly anyone ate it, will not repeat.

  • laurenlangston on January 22, 2023

    A classic, made it multiple times. Ruined for the onion soup mix forever, now.

  • mdagl on January 21, 2023

    Delicious! Easy! Ate with pretzel crisps.

  • averythingcooks on July 09, 2022

    This is a great variation for onion dip & a perfect use for an overflowing garden! Perhaps I "roughly chopped" my onions too small as some pieces were quite charred before 15 minutes but we liked the flavour those pieces gave to the dip. After reading the comments, I started with 1/2 the vinegar and stopped there - but I do use Miracle Whip for dips and it has a good tangy flavour by itself. I would make this stuff again for sure.

  • MollyB on September 22, 2021

    Delicious dip! I didn't have quite enough scallions, but it was still well worth making. Two of us polished off the whole recipe at one sitting (though we were planning to just have a little bit.) I added a little too much vinegar and wish I had added less - I'd advise starting with less than what the recipe calls for and adding more to taste.

  • Yildiz100 on December 27, 2019

    Tried without a food processor. Note too self-very difficult to chop roasted scallions. Good, but needs homemade mayo because all of the ones available at my local grocery have a bad after taste that affects the dip. Needs extra vinegar.

  • raybun on May 21, 2017

    Excellent dip! I made this for a party last night and it disappeared very quickly. Keep an eye on the onions and stir a couple of times to prevent charring.

  • hirsheys on February 26, 2017

    Tasty dip. I made a half recipe, which meant that the scallions roasted a bit faster. Also, I used reduced fat sour cream (all I had) and don't think it made any difference - the flavors are strong here. Next time, I may use more of the greens, to increase the scallion flavor. ETA: the second time I made this I left out the vinegar and went extremely heavy on the scallions. It was wonderful. This is a very flexible recipe.

  • Mrs. L on February 21, 2017

    Needed to chop up the scallions a bit more. Good onion dip. #rainydaybitescookbookclub

  • stockholm28 on February 05, 2017

    A nice "onion dip". Watch the roasting of the scallions. She suggests 15 to 20 minutes and I let mine go 20 but a few were a bit too charred.

  • clcorbi on February 03, 2017

    Made for book club--this dip is delicious! I blended this dip until the roasted scallions were almost puréed because otherwise, they had a pretty stringy consistency that I didn't find appealing. didn't have chives so I mixed in more chopped scallions at the end. I am serving this tonight with kettle-cooked potato chips and I know it will be a hit.

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