Burnt Scallion Greek Yogurt Dip

Burnt Scallion Greek Yogurt Dip – A Smoky Tzatziki VariationThere’s no shortage of Greek yogurt dips in our cuisine—tzatziki is the most famous—but the Greek table has always been about variation, seasonality, and making the most of what’s available. This burnt scallion Greek yogurt dip is inspired by that spirit. In traditional Greek cooking, we often char or grill vegetables to deepen their flavor—whether it’s peppers, eggplant, or spring onions. Here, scallions are cooked until almost blackened, transforming their sharp bite into something sweet, smoky, and complex. Folded into thick Greek yogurt with lemon and extra virgin olive oil, they create a dip that feels both familiar and completely new. It’s the kind of dish that fits seamlessly into the Mediterranean way of eating: simple, plant-forward, and deeply satisfying. I love serving this as part of a mezze spread, alongside grilled fish or lamb, or even just with good bread and olive oil. If you’re looking for a new take on classic Greek yogurt dips—or a fresh addition to your repertoire of Mediterranean recipes—this is one you’ll come back to again and again.

RATING

RECIPES

Meze / Starters

Yogurt

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Ingredients

2 cups thick Greek yogurt
1 bunch scallions 8–10, trimmed
¼ cup extra virgin Greek olive oil
1 small garlic clove grated (optional)
2 –3 tbsp fresh lemon juice
Sea salt to taste
Optional: Aleppo pepper or chili flakes

Instructions

Step 1: Char the scallions
Place scallions in a hot dry skillet or grill pan. Cook over high heat until deeply charred and blistered on all sides (3–5 minutes).
*This step transforms the scallions from sharp to sweet and smoky.
Step 2: Chop
Let cool slightly, then finely chop, including the charred edges for maximum flavor.
Step 3: Mix
In a bowl, combine: Greek yogurt, charred scallions, garlic, lemon juice, olive oil and salt. Mix until creamy but textured.
Step 4: Rest and serve
Let sit for 10–15 minutes before serving. Finish with olive oil and chili flakes.