Parmesan Scallion Dip Recipes

CHEDDAR SCALLION DIP

Cheddar Scallion Dip image

A cousin to pimento cheese but without those potentially child-deflecting red peppers, this cream cheese based dip is mild and slightly sweet from a splash of fresh orange juice. Pack it in a lunchbox with celery and crackers for your kids. Or, zip it up with a dash or two of Tabasco and some mashed garlic, spoon it into a bowl surrounded by good potato chips and serve it with cocktails to the adults. It will keep for at least five days in the fridge.

Provided by Melissa Clark

Categories easy, quick, snack, dips and spreads, appetizer, side dish

Time 5m

Yield 1 cup

Number Of Ingredients 10

Ingredients

4 ounces cream cheese (at room temperature), cubed
2 tablespoons mayonnaise
1 scallion, thinly sliced
1/4 teaspoon fine sea salt, more to taste
Black pepper, to taste (optional)
1/4 teaspoon sweet paprika
1 to 2 tablespoons fresh orange juice, as needed
1/2 cup sharp Cheddar, finely grated
1 small garlic clove, mashed to a paste (optional)
Hot sauce to taste (optional)

Steps:

Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 0 grams

PARMESAN DIP

Parmesan Dip image

Categories Condiment/Spread Sauce Cheese Dairy Side No-Cook Quick & Easy Mayonnaise Parmesan Lemon Winter Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup sour cream
1/4 cup mayonnaise
1 cup finely grated Parmigiano-Reggiano (2 ounces)
2 tablespoons fresh lemon juice
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

Whisk together all ingredients in a bowl.

CHARRED SCALLION DIP WITH LEMON AND HERBS

Charred Scallion Dip With Lemon and Herbs image

This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.

Provided by Alexa Weibel

Categories easy, snack, barbecues, dips and spreads, appetizer, side dish

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 13

Ingredients

12 scallions, roots and tops trimmed
3 tablespoons minced fresh chives
1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)
Kosher salt and black pepper
1 tablespoon canola oil or other neutral oil
1/2 cup plus 2 tablespoons sour cream or Greek yogurt
4 ounces cream cheese, softened
1/2 teaspoon lemon zest plus 1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon granulated sugar
Extra-virgin olive oil, for drizzling
Potato chips, for serving

Steps:

Heat a grill or a grill pan over high.
As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

HOT ARTICHOKE, CHILI AND PARMESAN DIP

Hot Artichoke, Chili and Parmesan Dip image

Simple but tastes divine! You can use marinated artichoke hearts if that's all you have on hand, but there's already PLENTY of flavor as is. Yield is approximate.

Provided by Sandi From CA

Categories Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup parmesan cheese, grated
1 (4 ounce) can mild green chili peppers, chopped
1 cup mayonnaise
bread or tortilla chips, for dipping

Steps:

In a small mixing bowl, gently combine artichokes, Parmesan, peppers and mayonnaise.
Transfer mixture to an 8-inch round or comparable baking dish.
Bake, uncovered, in a 350-degree oven for 20 minutes.
Serve warm with tortilla chips or slices of good bread.
Just TRY to stop. I dare you!

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