Autumn is a favourite time of the year for me. I love all the local produce seen at markets and in food shops. Canada celebrated Thanksgiving this past weekend (Monday was the holiday but most celebrate it on Sunday) and vendors tables at the farmers’ market on Saturday were filled with veggies, fruits and meat waiting for the surge of people preparing for the thankful feast. Last Saturday I picked up a bunch of green onions and had planned to use half in a soup. A few days passed and the other half sat in the fridge; their tops were beginning to show a sign of decay. A simple solution was to make a dip and grilling the onions on the barbie would bring out their natural sweetness.
Sour cream can be the foundation of a dip but you can also use yogurt, a mix of sour cream and mayo, cream cheese, hummus, ricotta etc. Mr. S and I love feta cheese and the tub sitting in our fridge was going to find a new best friend; grilled green onions!
1 cup crumbled feta
bunch green onions
1 clove garlic, chopped
3 to 4 sun-dried tomatoes (optional)
Lightly oil green onions and place on a hot grill. Cook until charred marks appear on onions. Remove from grill and allow to cool enough to handle. Remove outer skin as it may be tough. Remove roots and roughly chop green onions. In a medium bowl add feta, chopped onions, garlic, sun-dried tomatoes and pulse using a hand blender. Add olive oil to soften and make into a creamy dip. Taste and adjust accordingly. Serve with crackers, crudités or chunks of sourdough bread from your favourite baker.
The Culinary Chase’s Note: An old school way to serve this is to hollow out a loaf of french bread, fill with this dip and bake in the oven until warm. Enjoy!