It’s spring (or green) onion season so it’s time that they meet up with whipped feta cheese, greek yogurt and fresh herbs to become a creamy dip with lots of bite !
I admit that the recipe I’ve published represents half the amount I usually prepare because I make double when friends are coming over so I can have some leftover dip for the days after.
The spring onions (which are bigger é thicker than scallions) are roasted because if you were to use them raw, they would be extremely strong and overpowering, even stronger than a garlicky tzatziki dip so the oven roasting mellows the spring onions just enough without making them charred or smoky.
About Greek yogurt in supermarkets, if it says on the label that it contains 5% fat or less, then it’s not thick enough, which is why you have to add some salt, mix it up and then strain it overnight, to lose at least one third of its extra water to make it denser and creamier. If the fat content of your Greek yogurt is at least 10%, then it will be fine with no straining.
The ratios for this dip recipe are quite simple. You combine equal weights of feta cheese, strained Greek yogurt and cooked onions, and mix everything in a food-processor until very smooth and then you mix in some more sliced raw green onion (but only the milder greener parts) and chopped fresh herbs, to give it more texture and flavor, and you top it off with just a hint of pepper, lemon and garlic, and it’s all you need.
And once you’ve chilled the mixture until the flavors blend together and it’s firmer, just serve it up with breadsticks and/or thick ridged salty potato chips (my favorite).
Embrace the spring season … :)
