Elephant Garlic Scallion Dip Recipes

CHEDDAR SCALLION DIP

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.

CHARRED SCALLION DIP

Steps:

• Heat a grill pan or grill to medium-high heat. Lightly oil the grill grates.
• Set 2 scallions aside. Drizzle the remaining scallions on a plate with the olive oil and sprinkle with salt and pepper. Add the oiled scallions to the grill pan and cook until slightly charred, 2 to 3 minutes per side. Set aside to cool completely, then finely chop. Thinly slice the whites and light greens of the remaining 2 scallions and set aside for garnish.
• Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and 1/4 teaspoon ground pepper in a medium bowl. Beat with an electric mixer until smooth. Stir in the grilled scallions. Transfer to a serving bowl and garnish with the fresh sliced scallions. Serve right away or chill.

ELEPHANT GARLIC SCALLION DIP

Steps:

• Mix the ingredients together in a medium bowl.
• Chill and serve.
• Garnish and enjoy!

CHARRED SCALLION DIP WITH LEMON AND HERBS

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.

CREAMY AVOCADO DIP WITH SCALLIONS

Steps:

• Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt; cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
• Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining 3/4 tsp. salt; stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.

ROASTED ELEPHANT GARLIC SPREAD

Steps:

• preheat oven to 350.
• seperate garlic into cloves.
• remove papery outer coating from the garlic.
• cut 1 inch from top of each clove.
• place in a 1 quart casserole dish.
• drizzle with oil and sprinkle with salt and pepper.
• cover and bake 1 hour 30 minutes.
• squeeze warm cloves out of skin and smash with a fork.

GREEK GODDESS DIP

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

GARLIC SCALLION NOODLES

Steps:

• Cook pasta according to package directions. Drain and rinse.
• In a heavy skillet over medium heat, melt butter.
• Add scallions and garlic.
• Stir and cook without browning the garlic.
• Cook until the garlic smell is fragrant and filling the room (about 5 minutes).
• Add brown sugar and soy sauce and cook for another minute.
• Increase the heat a bit and throw in the noodles.
• Quickly saute the noodles until they are all coated with the garlicky butter mixture.
• Serve immediately.
• Garnish with additional scallions if desired.

LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE

Steps:

• Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
• Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.