Quick Charred Scallion and Roasted Pecan Dip

Name: Quick Charred Scallion and Roasted Pecan Dip
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 stalks (100 g) scallions (green onions), white and light green parts, trimmed, cut into 3-inch (7.5 cm) pieces; ¾ cup (90 g) roasted pecans; 8 oz (225 g) cream cheese, full-fat, at room temperature, cut into cubes; ½ cup (120 ml) sour cream; 1 tbsp (15 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (½ g) smoked paprika (optional)

From the MyKitchenBank Kitchen

A creamy, smoky dip with charred scallions and roasted pecans, balanced with tangy sour cream and rich cream cheese. Ready in under 20 minutes, it's perfect for entertaining or a quick snack with crackers, vegetables, or bread.

Prep: 5 min
Cook: 8 min
Total: 13 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Bring cream cheese to room temperature (15 minutes) so it blends smoothly
Toast the pecans first if they aren't already roasted
Have a cast iron skillet or heavy-bottomed pan ready for charring

1
Char the scallions
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes until very hot.
- Add 1 tbsp (15 ml) olive oil, then place the scallion pieces in a single layer.
- Let them sit undisturbed for 2–3 minutes until deeply charred on one side.
- Stir and cook for another 1–2 minutes until charred in spots and softened.
- Transfer to a cutting board and roughly chop.
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Ready when: Scallions are deeply charred on one or both sides and tender when pierced with a fork
Tip: Don't stir too early—let them develop color and char for deeper flavor
2
Blend the base
- Place the room-temperature cream cheese cubes and sour cream in a food processor.
- Pulse until smooth and combined, about 20–30 seconds.
- Add the charred scallions, roasted pecans, lemon juice, 1 tbsp (15 ml) sour cream, and smoked paprika if using.
- Pulse until you reach your desired texture—leave it slightly chunky with pecan pieces, or blend until fully smooth, depending on preference.
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Ready when: Dip is creamy and well combined, with pecans distributed throughout
Tip: Pulse rather than blend continuously to keep the texture from becoming too smooth and lose the pecan texture
3
Season to taste
- Transfer the dip to a serving bowl or ramekin.
- Taste and season generously with kosher salt and freshly ground black pepper.
- Adjust lemon juice if needed for brightness.
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Ready when: Flavors are balanced—smoky, nutty, tangy, and bright
Tip: Taste as you go; the cream cheese can mute flavors, so season more than you think you need
4
Serve
- Serve immediately with crackers, vegetable crudités (celery, carrot sticks, bell peppers), or warm bread.
- For a rustic presentation, drizzle with a little extra olive oil and a pinch of smoked paprika on top.

Good to know

Tips

Toast raw pecans in a 350°F (175°C) oven for 8–10 minutes if you don't have roasted ones on hand—they'll cook while you char the scallions
For deeper char flavor, use a grill pan or cast iron; non-stick pans won't develop the same color and taste
Don't skip the lemon juice—it brightens the dip and cuts through the richness of the cream cheese
Serve this dip warm or at room temperature; it becomes quite firm if chilled, so pull it from the fridge 15 minutes before serving

Make ahead

This dip can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Let it sit at room temperature for 10 minutes before serving to restore creaminess. You can also char the scallions and toast the pecans separately ahead of time and assemble just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month (thaw in the fridge overnight and stir well before serving). To reheat: let sit at room temperature for 15 minutes or gently warm in a microwave at 50% power, stirring every 20 seconds, until creamy.

Substitutions

roasted pecans → Roasted walnuts or toasted almonds. Use the same weight; walnuts will add earthiness, while almonds will be slightly more delicate and less rich
sour cream → Greek yogurt or crème fraîche. Use equal amounts; Greek yogurt makes it tangier and lighter, crème fraîche adds richness
scallions (green onions), white and light green parts → Charred leeks (white and light green parts) or roasted garlic. Leeks will be milder and sweeter; roasted garlic is more pungent—use fewer cloves
smoked paprika → Regular paprika or a pinch of cayenne pepper. Regular paprika is less smoky; cayenne adds heat instead of smoke