This Whipped Feta and Charred Scallion Dip Leaves French Onion in the ’90s

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

My therapist and I have been working together lately to nurture my inner child, which basically involves letting the little tyrant run my (our?) show. I just ordered a pair of roller blades to cruise down the boardwalk near my house. When the first Mister Softee truck of the season jingled past my window, I had to stop work immediately for ice cream. And lately, most of my meals look like a scene from a nine-year-old’s birthday party: sprinkles, vegan nuggets with ketchup, and my all-time favorite, chips and dip. (I was a sticky kid.)

I think it’s a positive sign, therapeutically speaking, that—of all the delicious recipes in Alexis deBoschnek’s new cookbook, To the Last Bite—the one that spoke to me most was the Whipped Feta and Charred Scallion Dip, which is basically “the grown-up, cool cousin to the ever-popular onion dip,” writes deBoschnek. For the record, though, it’s also worth buying this cookbook for the salty-sweet Dates Stuffed With Caramelized Onions and Manchego, cozy White Wine Braised Leeks, supremely comforting Mashed Sweet Potatoes With Honey Butter and Pickled Chilies, and thoughtful musings on everything from food waste to gardening. The bucolic vibes throughout really make me want to put my bare feet on the grass. But also to make dip.

With just a food processor and a handful of ingredients you might already have at home, this whipped feta dip can be yours in 10 minutes flat. It’s very easy to make (I mean, you just broil and blitz stuff); decently filling (sour cream! cheese!); and ultra-delicious (smoky and bright thanks to lime juice and charred scallions), especially when piled high on a visibly salty chip. Due to the interactive nature of dip, I have also found eating it to be an excellent distraction from the tangle of tabs I have open right now, the expense reports I need to fill out, and the general monotonous humdrum of adulthood. Dunk, crunch, dunk, crunch, dunk, crunch. Game over! Time to make more dip.

Here’s how to make whipped feta dip:

Toss 10 scallions (about two bunches) in 1 Tbsp. olive oil and ½ tsp. kosher salt until they’re slicked all over, then spread them out on a half-sheet tray. Set your broiler to high and send the scallions into the oven until they’re blistered and charred (about 5 minutes). “That’s when the scallion’s peppery flavor mellows into something that’s smoky and a little sweet,” writes deBoschnek.

While the scallions cool, add 5.5 ounces crumbled feta, ½ cup sour cream, another ¼ tsp. kosher salt, ½ tsp. black pepper, ¾ tsp. smoked paprika, and the zest and juice of 1 lime to the bowl of your food processor.

Chop ¾ of the scallions into ¼-inch-ish slices and discard the root ends. (Or, slice those off before roasting and regrow them.) Add the chopped scallions to the food processor bowl and pulse until everything is just combined (but still a smidge chunky). Transfer the dip to a serving bowl; top with the remaining, not-chopped scallions; and serve it with some Seedy Oat Crackers or crudités.

To use up any remaining dip, spread it onto a sandwich in place of mayo, swoosh it across your plate like a dairy rainbow and serve slices of rotisserie chicken on top, mix a scoop with more olive oil and lime juice for an easy-cheesy salad dressing, or dollop it all over nachos. However you decide to dip, promise “kid me” you’ll wear your floaties in the pool afterward?