Rebel that I am, when I invite friends over for a dinner party I almost always break the rule that you should only serve something you’ve made before, that you’re comfortable with. I break the rule with a lot of flair and gusto, always running late on poorly-timed preparations, wearing a dirty apron when guests arrive and saying things like “God I hope this tastes good!” So far, this approach has not failed me.
Sometimes, though, I’ll include one thing I’m familiar with and build a menu around it, just to take the pressure off a little bit. And for appetizers, it is always, always this dip. I throw it together frequently for all sorts of situations – Thanksgiving, drinks with friends or, most recently, as a delicious incentive to eat the abundance of leftover vegetables wilting away in the refrigerator.
My favorite thing about the dip – besides, obviously, that it makes everything it touches taste amazing – is that you can make it pretty much on the fly. You’ll need a leek, a shallot and a bunch of scallions, and some sour cream. But there’s a silent, secret ingredient that brings it all together – and unfortunately it’s one that many feel strongly about their dislike for. It’s mayonnaise.
If you are a mayo hater – and I know there are many of you – please believe me when I say that you will not know it’s in here. Mayonnaise and sour cream are combined in equal proportion and mixed with grated garlic and alliums that have been charred in the broiler until crunchy and impossible to not pick off the tray. Fresh thyme (most recently from my herb garden!) is mixed in and sprinkled over the top.
This is everything a dip should be – bursting with flavor (far from one-note), filled with interesting textures and complementary to all types of veggies. Every single time I serve it, the bowl is emptied before anything else on the table, people tell me, wide-eyed, how they just ate 45 carrots smothered in it, and someone always asks for the recipe – I’m happy to oblige. We never speak of the mayonnaise.
Ingredients
- 1 shallot, thinly sliced
- 1 leek (white and light green parts), thinly sliced
- 2 scallions, thinly sliced
- 2 tablespoons olive oil
- Kosher salt
- 1 garlic clove, grated
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon chopped fresh thyme, plus more for serving
- 2 tablespoons buttermilk
- Freshly ground black pepper
Instructions
- Heat broiler. Toss shallot, leek and scallions with olive oil; season with salt. Broil, tossing once, until charred, 10-15 minutes. Let cool.
- Mix with garlic, mayonnaise, sour cream, lemon juice and thyme. Thin with buttermilk; season with salt and pepper. Serve topped with thyme.
Notes
https://www.thekitchenchronicles.com/2016/07/14/charred-onion-dip/
