Charred Onion Dip 

I  was looking for an onion dip recipe to serve for a party and ran across this dip recipe on Epicurious.com. It has a richer deeper onion flavor than the dehydrated onion flakes tossed into a tub of sour cream that was popular back in the day. And it’s way tastier than the stuff in the dairy aisle at the grocery store. I made a few small changes to the original recipe, because that’s what I do!  I wanted a slightly lighter, lower-fat version so I used reduced fat dairy and upped the ante on the fresh herbs. Make a double batch, because there are never leftovers of this dip. 
Peace and Java

      

Prep Time: 30 min            Cook Time: 15 min            Serving Size: 2 tablespoons            Servings: 16

Difficulty: Medium            Yield: about 1 cup


INGREDIENTS:

1 leek cleaned and sliced

1 large shallot

1 tablespoon olive oil

2-3 cloves garlic, minced

2 green onions, sliced 

1/2 cup light mayonnaise 

1/2 cup light sour cream 

2 tablespoons fresh lemon juice

2 teaspoons chopped thyme, plus more for garnish

Salt to taste

Fresh ground pepper to taste

Dash of hot sauce, optional
DIRECTIONS 

Preheat oven to 400 degrees

Toss 1 thinly sliced shallot, 1 thinly sliced leek, and 2 thinly sliced scallions with 1 tablespoon olive oil; season with salt and pepper. Broil, tossing once, until charred, 10-12 minutes. Let the mixture cool. 

Toss with garlic,  mayo, sour cream, hot sauce, lemon juice, and thyme. Taste and adjust seasoning as needed. Serve topped with thyme.

NOTES, TIPS & TRICKS: To clean the leek, fills bowl with water and let the sliced leeks soak for a few minutes so the sand and grit falls to the bottom of the bowl. Drain the water, nd repeat. I usually soak and rinse my leeks twice to make sure they are totally clean.


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