Confit Garlic and Scallion Dip

appetizerssnacksvegetarianholidayscondiment

Apr 18

This Confit Garlic and Scallion Dip is a creamy, savoury dip that combines the rich, mellow sweetness of confit garlic with the bright punchiness of scallions. It’s the kind of thing that has everyone digging in and then asking you for the recipe.

If you have any questions about the recipe, pop them in the comments section below. I’m always happy to help!

Eat well and be well,

Sonia

what you’ll need:

Ingredients for Confit Garlic and Scallion Dip

Confit garlic - garlic cloves are cooked slowly in oil until soft, tender and mellow in flavour. They add a sweet, rich flavour
Scallions - my favourite allium. They’re sizzled in hot oil, instantly bringing out sweetness and savoury depth
Sour cream - provides the creamy base for the dip
Greek yogurt - full fat plain greek yogurt compliments the sour cream while adding a touch of lightness to the dip. It should not be so thick as to break your potato chip every time you drag through the dip!
Mayonnaise - adds a bit of richness; can substitute with more sour cream or Greek Yogurt
Rice vinegar - I prefer a milder tang for this dip which is why I chose rice vinegar rather than something like red wine vinegar. You can substitute with fresh lemon juice (and while you’re holding the lemon in your hand anyway, decide if you want a little lemon zest in the dip too)
Soy sauce - adds a little umami to mimic those onion dip powders
Sugar - just a touch to balance the other flavours
Avocado oil or extra virgin olive oil
Kosher salt and pepper

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steps at a glance:

How to make Confit Garlic and Scallion Dip (scroll down to recipe card for the full recipe)

Peel garlic cloves and place garlic and oil in a small pot. Simmer over very low heat for 30-40 minutes until garlic cloves are tender and golden brown

Meanwhile, thinly chop scallions. Place in a heatproof bowl with salt.

Strain and set aside garlic cloves, leaving the oil in the pot
Place pot back on stove and heat oil on medium until it reaches 350f (180c). Pour oil over scallions, mix well and let sit 5-10 minutes to wilt and cool

While that cools, mix together sour cream, Greek yogurt, mayonnaise, soy sauce, rice vinegar, sugar and pepper. Taste and adjust seasonings.

Mash confit garlic cloves with the back of a fork into a paste

Add wilted scallions (reserve a little bit to garnish the top) and confit garlic paste into sour cream mixture. Mix well

Taste again and adjust seasonings as needed.
Note a couple of things to consider when adjusting for seasonings:
- All dips benefit greatly while it ages in the fridge to fully allow flavours to meld and develop — ideally at least 12 hours up to 24 hours or more
- If serving the dip slightly chilled, cooler temperature mutes flavours a little bit so you may wish to add more seasonings after tasting it chilled

Dribble the reserved scallion on top. Serve with potato chips or fresh veggies such as cucumbers and mini bell peppers

Tips & FAQs

Proper temperature for sizzling the scallions - When heating oil to pour over the scallions, you need to heat it up to 350f (180c). If you don’t have a thermometer, stick a dry wooden chopstick in the middle and look for rapid bubbles rising up the side OR when surface of the oil is shimmering and there are a few wisps of smoke. If the oil is not hot enough, you will not get that satisfying sizzle!
Make ahead and chill 12 to 24 hours - most dips benefit greatly from aging in the fridge to allow flavours to meld together. Make this the day before serving and refrigerate in a closed container for 12 to 24 hours at least, or up to several days.
Serving the dip chilled - If serving the dip chilled, note that the cold mutes flavours a little so you may wish to add more seasonings after tasting it chilled

Recipe Notes for Confit Garlic and Scallion Dip

Storage – store in an airtight container in the fridge for up to 1 week.

Confit Garlic and Scallion Dip

Yield: 2 cups

Confit Garlic and Scallion Dip

A creamy, savoury dip that combines the rich, mellow sweetness of confit garlic with the bright punchiness of scallions. It’s the kind of thing that will have everyone digging in and then asking you for the recipe.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Cook modePrevent screen from turning off

Ingredients

2 heads of garlic, cloves peeled (about 1 cup)
½ C extra-virgin olive oil or avocado oil
2 bunches (225g) scallions, thinly sliced
¾ tsp kosher salt (increase to 1½ tsp for Diamond Crystal brand)
1 C (240g) full fat sour cream
¼ C (70g) plain Greek yogurt
¼ C (60g) mayonnaise
½ tsp soy sauce
½ tsp sugar
¾ tsp rice vinegar
Salt and pepper to taste

Instructions

Place oil and garlic into a small pot and simmer on low until they are soft, tender and golden brown, 30-40 minutes.
Place scallions and salt into a heatproof bowl and set aside. When garlic is done, strain them out to set aside, leaving the oil in the pot. Increase heat to medium and bring oil temperature to 350f (180c). (If you don’t have a thermometer, stick a dry wooden chopstick in the middle and look for rapid bubbles rising up the side OR when surface of oil is shimmering and there are a few wisps of smoke). Pour oil over scallions. Toss right away and let side to wilt for 5-10 minutes.
Meanwhile, combine sour cream, Greek yogurt, mayonnaise, soy sauce, sugar, vinegar, salt and fresh ground pepper. Taste and adjust seasonings.
Mix and mash the garlic cloves with the back of a fork to desired consistency – less for chunkier and more rustic texture; more for smoother texture. Add to sour cream mixture.
Add wilted scallions along with the oil.
Do a final taste and adjust to taste. Transfer to a tight-lidded container and chill for at least an hour but preferably longer for all the flavours to meld, up to 24 hours before serving.
Serve with salted potato chips and/or crudité.

Notes

Note a couple of things to consider when adjusting for seasonings:

All dips benefit greatly while they age in the fridge to fully allow flavours to meld and develop — ideally at least 12 hours up to 24 hours or more
If serving the dip slightly chilled, cooler temperature mutes flavours a little bit so you may wish to add more seasonings after tasting it chilled

Storage – store in an airtight container in the fridge for up to 1 week.

Nutrition Facts

Calories

965

Fat

98 g

Sat. Fat

22 g

Carbs

19 g

Fiber

1 g

Net carbs

17 g

Sugar

7 g

Protein

8 g

Sodium

1285 mg

Cholesterol

81 mg

Disclaimer: Nutrition information is estimated and should be used as guideline only.

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Hi, I’m Sonia

I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!