The Ultimate Charred Scallion and Whipped Feta Dip with Hot Honey

If you are looking for the perfect appetizer that balances smoky, salty, and sweet, this Charred Scallion and Whipped Feta Dip is your new go-to. This recipe takes the trendy “whipped feta” to a new level by incorporating the deep, umami flavor of blackened green onions and finishing it with a spicy-sweet drizzle of hot honey. It is elegant enough for a wine night and easy enough for a weekday snack.

Ingredients

• Feta Cheese: 8 oz block (preferably sheep’s milk in brine, not pre-crumbled).
• Greek Yogurt: ½ cup (full-fat for maximum creaminess).
• Scallions: 1 bunch (about 6–8 medium stalks).
• Olive Oil: 2 tablespoons extra virgin olive oil.
• Lemon: 1 teaspoon zest and 1 tablespoon fresh juice.
• Garlic: 1 small clove, grated.
• Hot Honey: 2–3 tablespoons (store-bought or honey mixed with chili flakes).
• Optional Garnish: Red pepper flakes or fresh cracked black pepper.

Step-by-Step Instructions

1. Char the Scallions

Place a dry cast-iron skillet or grill pan over high heat. Trim the roots off your scallions but leave them whole. Lay them in the hot pan and let them char for 3–5 minutes, turning occasionally, until they are softened and blackened in spots. Remove from heat and let them cool, then finely chop the white and light green parts.

2. Whip the Feta Base

In a food processor, combine the feta cheese (crumbled by hand), Greek yogurt, olive oil, lemon juice, lemon zest, and garlic. Process on high for 2–3 minutes until the mixture is completely smooth and airy. If it’s too thick, add a teaspoon of cold water and pulse again.

3. Fold in the Flavor

Add about two-thirds of your chopped charred scallions into the food processor. Pulse 3–4 times just to incorporate them without turning the dip completely green. You want visible bits of smoky scallion throughout.

4. Garnish and Serve

Spread the whipped feta into a shallow bowl. Use the back of a spoon to create “swirls” or a well in the center. Top with the remaining charred scallions and a generous drizzle of hot honey. Finish with a pinch of red pepper flakes if you want extra heat.

Recipe Fact-Check

• PDO Status: Authentic Feta is a “Protected Designation of Origin” (PDO) product. To be labeled “Feta” in the EU, it must be produced in specific regions of Greece using at least 70% sheep’s milk.
• Hot Honey Origins: While chili-infused honey has roots in Brazilian cuisine, it became a global culinary phenomenon in the early 2000s, popularized by pizza culture in Brooklyn, New York.
• Nutritional Punch: Scallions are part of the Allium family and are rich in Vitamin K, which is essential for bone health, while feta provides a significant source of calcium and protein.