Original recipe by The Bon Appétit Test Kitchen; variations suggested by CAFE
Photos by Ellie Sharp
This is a very simple dip that gets rave reviews at holiday gatherings but is right at home any time of year. Try it with your favorite snack crackers or use as a sandwich spread. Toss in different herbs or add sliced jalapeño or serrano peppers before charring the onions for a kick of heat (rings of poblano are a nice non-spicy option). Play around and let the seasonal bounty inspire you!
1 shallot, thinly sliced
1 leek, thinly sliced
2 scallions, thinly sliced [suggested variation: local spring onions]
2 tablespoons olive oil
1 garlic clove, grated
½ cup mayonnaise
½ cup sour cream [suggested variation: Greek yogurt]
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh thyme, plus more for serving
2 tablespoons buttermilk [or substitute milk]
Freshly ground black pepper
Heat broiler. Toss shallot, leek, and scallions with olive oil; season with salt.
Broil, tossing once or as needed, until charred, 10–15 minutes. Let cool. Mix with garlic, mayonnaise, sour cream, lemon juice, and thyme. Thin with buttermilk as needed; season with salt and pepper to taste. Garnish with thyme. Serve with crackers, pita chips, or fresh vegetables. Enjoy!