Party Charred Scallion and Crispy Prosciutto Crema Dip
A luxurious, restaurant-quality dip that combines charred scallions' sweet depth with crispy prosciutto's salty bite, folded into silky mascarpone and Parmesan cream. The charring brings out the scallions' natural sugar and adds a subtle smoky note, while the crispy prosciutto provides texture and umami. Serve warm or at room temperature with crackers, bread, or crudités.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- About 2 cups (480 ml) dip; serves 12 as an appetizer
Steps
Before you start
- Bring mascarpone to room temperature (30 minutes) so it blends smoothly without lumps
- Pat prosciutto slices dry with paper towels to help them crisp evenly
- Have all ingredients measured and ready before you start cooking
- If serving warm, preheat your oven to 325°F (163°C) for the final warming step
Crisp the prosciuttoOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Lay prosciutto slices flat and slightly separated on a small baking sheet.
- Bake for 8–10 minutes, until the edges are dark golden and the slices are crispy and papery.
- Remove and let cool on the baking sheet for 2 minutes, then break into bite-sized pieces (about ½ inch / 1 cm) with your hands.
- Transfer to a small bowl and set aside.
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Ready when: Prosciutto is papery, dark golden at the edges, and breaks cleanly
Tip: Don't overcrowd the pan—prosciutto needs air circulation to crisp evenly. Pat it dry first to remove excess moisture.
Char the scallions
- Heat a cast-iron skillet or heavy stainless-steel pan over medium-high heat until very hot, about 2 minutes.
- You should see wisps of smoke.
- Working in two batches to avoid crowding, lay the scallion pieces in a single layer across the pan.
- Let them sit undisturbed for 2–3 minutes until the bottom is deeply charred (almost black in spots).
- Flip with tongs and char the second side for another 2–3 minutes.
- Transfer to a cutting board and let cool slightly.
- Roughly chop the charred scallions into ¼-inch (6 mm) pieces.
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Ready when: Scallions are deeply charred on both sides, wilted, and smell sweet and smoky
Tip: Don't stir or move the scallions too much—they need direct contact with the hot pan to develop color. If your pan isn't hot enough, they'll steam instead of char.
Whip mascarpone with lemon
- In a food processor or with an electric mixer on medium speed, combine room-temperature mascarpone and 1 tablespoon (15 ml) of the lemon juice.
- Blend until completely smooth and no lumps remain, about 1 minute.
- Add the grated Parmesan and pulse or beat for another 20–30 seconds until just combined.
- Do not overmix, as mascarpone can split if overworked.
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Ready when: Mixture is smooth, pale, and creamy with no visible lumps
Tip: Mascarpone must be at room temperature or it will blend unevenly. If it's cold, you'll get gritty bits throughout the dip.
Fold in charred scallions
- Transfer the mascarpone mixture to a bowl.
- With a rubber spatula, fold in the chopped charred scallions until evenly distributed.
- Gently fold in half of the crispy prosciutto pieces, reserving the other half for garnish.
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Ready when: Charred scallions and prosciutto are evenly distributed throughout the cream with no streaks
Tip: Fold gently to keep the texture light and creamy. Overmixing at this stage will make the dip dense.
Season and taste
- Add the remaining 1 tablespoon (15 ml) of lemon juice, a pinch of kosher salt, and a generous grind of black pepper.
- Stir gently with a spatula.
- Taste and adjust seasoning—you want the lemon to brighten the richness without dominating.
- If serving warm, transfer to an oven-safe bowl or baking dish at this point.
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Ready when: Dip tastes balanced—creamy, bright, salty, and slightly smoky with no harsh edges
Tip: Taste as you season. The prosciutto and Parmesan are already salty, so go easy at first and adjust up.
Warm and garnish (optional)Oven 325°F / 165°C
- If serving warm, place the oven-safe bowl in a 325°F (163°C) oven for 5 minutes to gently heat through, until the edges are warm to the touch but the center is still soft and creamy.
- Do not overheat or the dip will become oily.
- Remove from the oven and top with the reserved crispy prosciutto pieces, a light sprinkle of crushed red pepper flakes (if using), and a small drizzle of extra-virgin olive oil.
- Serve immediately with crackers, toasted bread, or fresh vegetables.
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Ready when: Edges of dip are warm; center still looks soft and smooth, not separated or oily
Tip: Low heat is crucial—high heat will cause the cream to break and separate. You can also serve this dip at room temperature; skip the oven step and simply garnish and serve.
Good to know
Tips
- Charring the scallions concentrates their natural sweetness and adds smoky depth that transforms a simple cream dip into something special. Don't skip this step or cook them gently—the high heat is essential.
- For a crowd, make this dip 1–2 days ahead and assemble it minus the prosciutto garnish. Just before serving, reheat gently in the oven and top with fresh crispy prosciutto and a drizzle of good olive oil for maximum crunch and flavor.
- Keep an eye on the mascarpone when blending—it can go from smooth to split (broken and grainy) in seconds if overworked. Use a light hand and stop as soon as it's uniform.
- If you'd like an extra richness, add 2 tablespoons (30 ml) of heavy cream to the mascarpone mixture before folding in the scallions. This makes it spoonable and cloud-like.
Make ahead
The dip (before warming) can be made up to 2 days ahead. Cover and refrigerate. When ready to serve, bring it to room temperature or warm gently in a 325°F (163°C) oven for 8–10 minutes. Add the crispy prosciutto garnish just before serving so it stays crunchy.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Do not freeze. To reheat: gently warm in a 325°F (163°C) oven for 8–10 minutes, covered loosely with foil to prevent browning on top.
Substitutions
- mascarpone cheese, room temperature → Crème fraîche or sour cream mixed with softened cream cheese (equal parts by weight). Crème fraîche will be slightly tangier; sour cream mixture will be less rich but still creamy. Both work well.
- prosciutto di Parma or similar aged prosciutto → Crispy bacon (3–4 slices, cooked and crumbled) or crispy pancetta. Bacon will be smokier; pancetta adds Italian authenticity. Both deliver similar textural contrast.
- Parmigiano-Reggiano cheese, finely grated → Pecorino Romano (reduce to ½ cup / 50 g as it's saltier) or Grana Padano. Pecorino is sharper and saltier; adjust the added salt accordingly. Grana Padano is milder and works 1:1.
- scallions, white and light green parts (about 10–12 medium) → Charred leeks (white and light green parts only) or grilled green onions. Leeks are milder and slightly sweeter; you'll need about 3–4 medium leeks (350 g). Grilled green onions work 1:1 and offer similar char flavor.
