Confit Garlic and Scallion Dip
Confit Garlic and Scallion Dip
Ingredients
For the Confit Garlic and Scallions
- 2 garlic, heads, cloves peeled
- 1 1/2 cups vegetable oil, or enough to submerge garlic
- 1 bunch scallions, finely chopped
For the Dip Base
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Peel the cloves from 2 heads of garlic. Place the peeled garlic cloves in a small, heavy-bottomed saucepan. Pour enough vegetable oil over the garlic to completely submerge the cloves.
⏱️ 5 min
- 2
Cook the garlic in the oil over very low heat. The oil should barely simmer, not boil. Continue cooking until the garlic cloves are golden brown and very tender, about 30-35 minutes. Keep a close eye on the heat to prevent burning.
⏱️ 35 min
- 3
Carefully strain the cooked confit garlic cloves from the oil using a fine mesh strainer. Reserve the confit oil for later use. Place the strained confit garlic cloves in a small bowl.
⏱️ 2 min
- 4
While the garlic is confiting, finely chop the scallions into small rounds. Place the chopped scallions in a heat-proof metal bowl.
⏱️ 5 min
- 5
Once the confit garlic oil has cooled slightly but is still hot (around 350°F if you have a thermometer, otherwise just hot enough to sizzle), carefully pour about 1/4 cup of the hot confit garlic oil over the chopped scallions in the metal bowl. The scallions will sizzle. Stir the scallions and hot oil mixture together with a spoon.
⏱️ 2 min•🌡️ 350 - 6
In a separate medium mixing bowl, combine the sour cream, Greek yogurt, and mayonnaise. Add the soy sauce, rice vinegar, granulated sugar, salt, and black pepper. Stir all the creamy ingredients and seasonings together until well combined and smooth.
⏱️ 5 min
- 7
Add the hot oil-treated scallions to the creamy dip base. Using a fork, mash the confit garlic cloves in their bowl until they form a coarse paste. Add the mashed confit garlic to the dip base with the scallions.
⏱️ 3 min
- 8
Stir all ingredients together until fully incorporated. Taste and adjust seasoning (salt, pepper, or a touch more vinegar) as desired. Serve immediately with potato chips or your favorite dippers.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Confit Garlic and Scallion Dip
For the Confit Garlic and Scallions
- 2 garlic, heads, cloves peeled
- 1 1/2 cups vegetable oil, or enough to submerge garlic
- 1 bunch scallions, finely chopped
For the Dip Base
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Peel the cloves from 2 heads of garlic. Place the peeled garlic cloves in a small, heavy-bottomed saucepan. Pour enough vegetable oil over the garlic to completely submerge the cloves.
⏱️ 5 min - 2
Cook the garlic in the oil over very low heat. The oil should barely simmer, not boil. Continue cooking until the garlic cloves are golden brown and very tender, about 30-35 minutes. Keep a close eye on the heat to prevent burning.
⏱️ 35 min - 3
Carefully strain the cooked confit garlic cloves from the oil using a fine mesh strainer. Reserve the confit oil for later use. Place the strained confit garlic cloves in a small bowl.
⏱️ 2 min - 4
While the garlic is confiting, finely chop the scallions into small rounds. Place the chopped scallions in a heat-proof metal bowl.
⏱️ 5 min - 5
Once the confit garlic oil has cooled slightly but is still hot (around 350°F if you have a thermometer, otherwise just hot enough to sizzle), carefully pour about 1/4 cup of the hot confit garlic oil over the chopped scallions in the metal bowl. The scallions will sizzle. Stir the scallions and hot oil mixture together with a spoon.
⏱️ 2 min•🌡️ 350 - 6
In a separate medium mixing bowl, combine the sour cream, Greek yogurt, and mayonnaise. Add the soy sauce, rice vinegar, granulated sugar, salt, and black pepper. Stir all the creamy ingredients and seasonings together until well combined and smooth.
⏱️ 5 min - 7
Add the hot oil-treated scallions to the creamy dip base. Using a fork, mash the confit garlic cloves in their bowl until they form a coarse paste. Add the mashed confit garlic to the dip base with the scallions.
⏱️ 3 min - 8
Stir all ingredients together until fully incorporated. Taste and adjust seasoning (salt, pepper, or a touch more vinegar) as desired. Serve immediately with potato chips or your favorite dippers.
⏱️ 3 min