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Grilled Sour Cream and Scallion Dip

by Grant Melton 3:00 AM, May 23, 2018

Aired May 23, 2018

Serves 6

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.