Confit Garlic and Scallion Dip
A creamy, savoury dip that combines the rich, mellow sweetness of confit garlic with the bright punchiness of scallions. It’s the kind of thing that will have everyone digging in and then asking you for the recipe.
Ingredients
- 2 headsgarlic, cloves peeled (about 1 cup)
- ½ cextra-virgin olive oil or avocado oil
- 2 bunchesscallions, thinly sliced
- ¾ tspkosher salt (increase to 1½ tsp for diamond crystal brand)
- 1 cfull fat sour cream
- ¼ cplain greek yogurt
- ¼ cmayonnaise
- ½ tspsoy sauce
- ½ tspsugar
- ¾ tsprice vinegar
- salt and pepper to taste
Directions
- 1
Place oil and garlic into a small pot and simmer on low until they are soft, tender and golden brown, 30-40 minutes.
- 2
Place scallions and salt into a heatproof bowl and set aside. When garlic is done, strain them out to set aside, leaving the oil in the pot. Increase heat to medium and bring oil temperature to 350f (180c). (If you don’t have a thermometer, stick a dry wooden chopstick in the middle and look for rapid bubbles rising up the side OR when surface of oil is shimmering and there are a few wisps of smoke). Pour oil over scallions. Toss right away and let side to wilt for 5-10 minutes.
- 3
Meanwhile, combine sour cream, Greek yogurt, mayonnaise, soy sauce, sugar, vinegar, salt and fresh ground pepper. Taste and adjust seasonings.
- 4
Mix and mash the garlic cloves with the back of a fork to desired consistency – less for chunkier and more rustic texture; more for smoother texture. Add to sour cream mixture.
- 5
Add wilted scallions along with the oil.
- 6
Do a final taste and adjust to taste. Transfer to a tight-lidded container and chill for at least an hour but preferably longer for all the flavours to meld, up to 24 hours before serving.
- 7
Serve with salted potato chips and/or crudité.