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The Charred Scallion White Bean Dip Replacing Ranch at Every Cookout

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A smoky, high-protein white bean dip with charred scallions that outlasts ranch on a hot cookout table.

Ingredients

Scale
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 bunch scallions (about 8)
  • 3 tbsp olive oil, divided, plus more for charring
  • 1/3 cup plain Greek yogurt (or buttermilk)
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/4 cup fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 1 tsp onion powder
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • Flaky salt, for serving

Instructions

  1. Toss scallions with a drizzle of olive oil. Grill over direct heat, turning once, until charred and softened, 3-4 minutes. Let cool slightly, then roughly chop, reserving a few charred tips for garnish.
  2. In a food processor, combine beans, charred scallions, yogurt, 3 tbsp olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and whipped, scraping down the sides, 1-2 minutes.
  3. Add dill and chives and pulse just a few times to fold them in — keep visible flecks rather than blending them into the base.
  4. Taste and adjust salt or lemon. If the dip is too thick, thin with a tablespoon of water or extra yogurt.
  5. Spread into a serving bowl, swirl the top, drizzle with olive oil, and scatter with reserved charred scallion tips and flaky salt. Serve right away, or chill up to 3 days.

Notes

Rinse cold beans under warm water before blending for a smoother, less grainy texture. Pulse the herbs in at the end instead of blending them the whole time, or the dip turns a muddy green and the fresh dill flavor flattens out. No grill? Char the scallions in a dry cast-iron skillet or under the broiler. For a dairy-free version, use coconut yogurt plus a splash of unsweetened plant milk. Swap cannellini for chickpeas for a slightly earthier dip.

Find it online: https://www.receipster.com/the-charred-scallion-white-bean-dip-replacing-ranch-at-every-cookout/