I was just at a party that had the grocery store variety french onion dip that I grew up with. Boy, do I love that stuff and subsequently loaded up my plate. I do not bring that dip home from the grocery store because I know it is too much of a temptation for me and the last time I checked the container listed 20 ingredients! I had played with the idea of making my own some day but figured how can you beat the "best"? This inspiration coincided with Wisconsin Whisk putting together a backyard blog hop, this is where fellow blog members come up with summer grilling recipes. Fortunately, they had a appetizer category and I thought this might just be the push I need to work on a tasty home made version of french onion dip. Grilling the onions before adding them to the dip sounded like it would be a good place to start. You might notice the thin green swirly things in the picture below, those are garlic scapes which were still available at our farmers' market, they were a nice addition but in no way are necessary for this recipe. Be sure to check the links at the bottom of this post for further summer grilling inspiration from my fellow Whisk members.
Grilled Green Onion Dip
by Inspired by the Seasons
3 green onions (I put more on the grill just in case things got out of control)
1 1/2 c sour cream
1/2 tsp salt
Spray onions with cooking spray or coat with a vegetable oil. Put on a medium to low heat on the grill. Cook 3-4 minutes per side. You don't want these to char, just a little caramelized.
Remove from grill and dab off excess oil with a paper towel removing any parts that may have been charred during grilling. Allow to cool to room temperature. Chop in 1" pieces and transfer to a food processor, add a couple tablespoons of the sour cream to help the process. Pulse until smooth, transfer to a bowl and stir in remaining sour cream and salt. You can serve right away, but would be best left in the refrigerator for a couple of hours before serving.