Playing Grilled Sour Cream and Scallion Dip

Culinary producer Grant Melton shows how to make an all-American summer dip that makes the most out of grilling season.

  • 6 scallions
  • Olive oil
  • Salt and pepper
  • 2 cups sour cream
  • 1 clove garlic, grated
  • Zest of 1 lemon, plus 1 tablespoon juice
  • ¼ cup chopped chives
  • Cape Cod Waves Potato Chips, for serving

Preheat grill to high heat. Drizzle the scallions with a little bit of olive oil and season with salt and pepper. Grill a few minutes until charred, and flip to cook a few minutes more. Remove from the grill and let cool slightly.

Roughly chop the scallions and place in a food processor. Add the sour cream, grated garlic, lemon zest and juice, 1½ teaspoons salt and ½ teaspoon pepper, and puree until smooth. Transfer to a serving dish and refrigerate until chilled. Just before serving, stir in the fresh chives and serve with potato chips.

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