Happy Thanksgiving Stress Extravaganza Eve!
Hopefully you’re all squared away with only one more trip to the grocery store, everything’s planned out, you’ve got your game plan for when someone says why they voted for who they voted for, and there’s a big batch cocktail hiding out in a cold place.
Steve and I are actually not doing a single thing for Thanksgiving this year, minus a turkey that Steve randomly brought home yesterday. I’ll probably spatchcock that in the morning and buy some Thai food or Pizza for dinner and just try and relax. Usually I’m full cooking mode but I’ve been working for a few weeks now on a recipe development job and the last thing I want to do is cook a bunch of food. I didn’t do any sort of Thanksgiving dinner and part of me feels sad but then there’s a larger part of me that is v okay with it and will help heal the other part with half a pumpkin pie.
If I did have to make anything though, for any sort of friendsgiving potluck situation it would be a double batch of this dip.
The recipe comes from Julia Turshen’s Book, Small Victories, which is a great book because it covers a whole bunch of basics with recipes, then almost every recipe has variations within it so it’s like a buy 1 get 3 free deal.
I love a good deal I love a good dip I love a good scallion.
This dip gives french onion 2.0 vibes and it’s perfect for potato chips (or celery if you want to kid yourself tomorrow) and can easily be made today and stored until the festivities tomorrow.
On a note above all that I teamed up with Julia and the team at Chronicle Books to spread the word about the friendsgiving Julia’s got going on with No Kid Hungry. Nearly 1 in every 5 kids doesn’t have the access to the food they need to thrive and I love having some sort of platform to help with awareness. If you’ve got anything extra to give, then donate (Julia reached her goal but it would be great to go as far we can), and if you have anyone you think might not have a thanksgiving tomorrow and you’ve got the space then shoot them an invite, let them know they’ve got somewhere to go.
Roasted Scallion + Chive Dip
Makes a cup and then some, can easily be doubled
24 scallions (should be about 4 bunches), roots and darker green parts trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup minced chives
1/2 teaspoon cracked black pepper
zest from 1/2 a lemon (original recipe calls for 1 teaspoon sherry vinegar, I was out so I used lemon zest to add a smack of brightness)
Preheat the oven to 425 and line a large baking sheet with parchment paper.
Chop the scallions into roughly 1″ pieces and toss with the olive oil and salt on the prepared baking sheet. Roast the scallions for 14-17 minutes, until softened and brown in some spots. Let the scallions cool to room temperature.
When the scallions have cooled down add them to a food processor with the rest of the ingredients. Pulse until it’s all nice and combined, don’t worry if it’s still a little chunky. Taste for seasoning and serve at room temperature or if you’re making it ahead of time go ahead and refrigerate. Serve with potato chips, celery, carrots, your hand, etc.
