Confit Garlic and Scallion Dip

Imagine this — a cozy evening, some warm lighting, a chilled drink nearby, and a bowl of golden chips waiting to be dipped into the most luxuriously creamy and savory dip you’ve ever made. That’s exactly what this confit garlic and scallion dip brings to the table. Rich, mellow garlic meets zesty scallions in a creamy base that’s both comforting and unexpectedly bold. Trust me, this one’s a total game-changer.

Behind the Recipe

This dip was born on a lazy Sunday, when I had leftover garlic confit from another dish and an overgrown bunch of scallions begging to be used. One thing led to another, and before I knew it, I was scooping this silky, garlicky dream onto chips like it was the best thing I’d ever tasted. It turned into a staple in my kitchen — and I bet it’ll find its place in yours too.

Recipe Origin or Trivia

Confit, a French technique traditionally used for preserving duck in its own fat, is also a brilliant method for taming the bite of garlic. When slow-cooked in oil, garlic transforms from sharp and pungent to buttery and sweet. Pairing this mellow richness with fresh, grassy scallions gives you a dip that feels both sophisticated and comfortingly familiar.

Why You’ll Love Confit Garlic and Scallion Dip

There’s a lot to love about this dip. Let me break it down:

Versatile: Whether it’s chips, fresh veggies, crusty bread, or as a sandwich spread, this dip fits in anywhere.

Budget-Friendly: Garlic, scallions, and pantry basics come together for gourmet flavor on a dime.

Quick and Easy: Minimal effort, big payoff. Most of the time is hands-off.

Customizable: Add lemon zest, swap the base, or fold in some chili flakes — it’s all up to you.

Crowd-Pleasing: This dip disappears fast. Everyone asks for the recipe.

Make-Ahead Friendly: Make it the day before and let the flavors mingle beautifully overnight.

Great for Leftovers: Use it as a base for pasta sauces or dollop onto grain bowls.

Chef’s Pro Tips for Perfect Results

Before you dive in, keep these gems in mind:

• Use low heat for the confit: Garlic should never sizzle. Gentle bubbling is your friend here.
• Don’t rush the cooling: Let the confit cool in the oil for deeper flavor.
• Chop scallions fresh: Add them at the end so they stay crisp and vibrant.
• Taste and season gradually: Garlic confit has mellow sweetness, so balance with salt and a hint of acid if needed.
• Blend for ultra-creamy texture: A food processor or stick blender works magic.

Kitchen Tools You’ll Need

You won’t need fancy gadgets — just the basics:

Small saucepan: To confit the garlic gently in oil.

Mixing bowl: For stirring the base and combining ingredients.

Slotted spoon: To remove the garlic from the oil without excess fat.

Food processor or hand blender: Optional, but great for a super-smooth dip.

Storage container: Airtight for keeping the dip fresh.

Ingredients in Confit Garlic and Scallion Dip

This dip is all about balance — sweet, mellow garlic, tangy base, and sharp scallions. Here’s what you’ll need:

1. Garlic cloves: 1 cup, peeled. These become sweet and buttery after confit.
2. Olive oil: 1 cup, for slow-cooking the garlic. You’ll use some of this oil in the dip too.
3. Cream cheese: 8 oz, softened. Adds body and tang.
4. Sour cream: 1/2 cup. Brings lightness and a slight tang.
5. Scallions: 1 bunch, finely chopped. Adds freshness and a mild bite.
6. Salt: 1/2 teaspoon, or to taste. Enhances all the flavors.
7. Black pepper: 1/4 teaspoon, freshly ground. Just a hint of spice.
8. Lemon juice: 1 tablespoon. Adds brightness and balances the richness.

Ingredient Substitutions

Need to switch it up? No problem:

Olive oil: Avocado oil.

Cream cheese: Greek yogurt or ricotta for a lighter twist.

Sour cream: Full-fat yogurt.

Scallions: Chives or finely diced red onion.

Lemon juice: White wine vinegar or apple cider vinegar.

Ingredient Spotlight

Garlic: Slow-cooked until golden and tender, garlic loses its harshness and becomes deeply sweet and savory.

Scallions: These bright green stalks bring crunch and an oniony zing that balances the richness of the dip perfectly.

Instructions for Making Confit Garlic and Scallion Dip

Ready to whip this up? Here are the steps you’re going to follow — and it’s easier than you think:

1. Preheat Your Equipment:
   Place your olive oil and garlic cloves in a small saucepan. Set the heat to low.
2. Combine Ingredients:
   Let the garlic gently bubble for 35 to 40 minutes until soft and golden. Then let it cool completely in the oil.
3. Prepare Your Cooking Vessel:
   Remove garlic with a slotted spoon and set aside 2 tablespoons of the garlic-infused oil. Reserve the rest for other recipes.
4. Assemble the Dish:
   In a bowl, mash the garlic into a paste. Add cream cheese, sour cream, lemon juice, salt, and pepper. Mix until smooth.
5. Cook to Perfection:
   Stir in most of the chopped scallions, saving a few for garnish. Adjust seasoning to taste.
6. Finishing Touches:
   Drizzle the reserved garlic oil on top and sprinkle the remaining scallions.
7. Serve and Enjoy:
   Serve chilled or at room temperature with your favorite chips, veggies, or toasted bread.

Texture & Flavor Secrets

The magic here lies in the contrast. The dip is creamy and smooth, with occasional bits of soft garlic and crunchy fresh scallions. The richness of the oil, the tang of sour cream, and the brightness of lemon all come together in every luscious bite.

Cooking Tips & Tricks

Let’s make this even easier:

• Let the garlic fully cool before blending — hot garlic can alter the texture.
• Use full-fat ingredients for the creamiest texture.
• If you want more tang, add a spoonful of Dijon mustard.
• This dip gets better overnight — make it ahead if you can.

What to Avoid

Keep it foolproof by watching out for these:

• Overheating the oil: It will fry the garlic instead of gently confiting it.
• Using pre-minced garlic: You’ll lose the sweetness and depth of fresh cloves.
• Skipping the lemon juice: It cuts through the richness perfectly.
• Overmixing after adding scallions: They should stay crisp, not mushy.

Nutrition Facts

Servings: 6
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This dip is a dream for prep. You can make it up to 3 days in advance and store it in an airtight container in the fridge. The flavors deepen with time. If it thickens, stir in a little of the leftover garlic oil to loosen it up.

How to Serve Confit Garlic and Scallion Dip

Try this with kettle chips, toasted sourdough slices, or as a spread in sandwiches. It’s also stunning as part of a grazing board next to roasted veggies, olives, and soft cheeses.

Creative Leftover Transformations

Got some left? Here’s what to do:

• Mix into mashed potatoes for an instant flavor bomb.
• Spread onto burgers or wraps in place of mayo.
• Stir into pasta with a splash of hot water for a quick creamy sauce.

Additional Tips

• Garnish with microgreens or chili oil for extra flair.
• Serve in a shallow bowl so the topping shines.
• Let it sit at room temp for 15 minutes before serving for the best texture.

Make It a Showstopper

Want it to impress? Use a shallow ceramic bowl and swirl the top like frosting. Finish with a drizzle of confit oil and an extra scatter of bright scallions. It’ll look as good as it tastes.

Variations to Try

• Spicy kick: Add chili flakes or a dash of hot sauce.
• Herby twist: Mix in chopped dill or parsley.
• Roasted veggie boost: Fold in chopped roasted red peppers.
• Smoky version: Use smoked salt or smoked olive oil.
• Lemony zing: Add lemon zest for a fresh twist.

FAQ’s

Q1: Can I use roasted garlic instead of confit?

Yes, but the texture and flavor will be slightly different — roasted garlic is deeper and more caramelized.

Q2: How long does the dip last?

Up to 5 days in the fridge in a sealed container.

Q3: Can I freeze this dip?

Not recommended. The dairy may separate when thawed.

Q4: What can I use instead of scallions?

Try chives, leeks (lightly sautéed), or red onion.

Q5: Is it okay to use garlic oil from a jar?

For food safety, always make fresh garlic oil or ensure store-bought is safe for dips.

Q6: Can I make this dairy-free?

Absolutely. Use dairy-free cream cheese and sour cream alternatives.

Q7: What chips go best with this?

Thick-cut kettle chips or pita chips are perfect.

Q8: Can I double the recipe?

Yes, it scales beautifully.

Q9: Is this kid-friendly?

If your kids like garlic, they’ll love it. You can tone down the scallions if needed.

Q10: What oil is best for confit?

Olive oil gives great flavor, but neutral oils like avocado work too.

Conclusion

If you’ve never had confit garlic dip before, you’re in for a treat. It’s rich, silky, and full of bold yet balanced flavors that make every bite a little moment of bliss. Whether for game day, a cozy night in, or your next dinner party, this dip will steal the show. So go on, grab those chips and dive in. You deserve it.

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