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green-onion-dip

grilled green onion feta dip (easy to make)

grilled green onion & feta dip -a cinch to makeAutumn 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)
olive oil

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.

grilled green onionsThe 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!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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