I was just at a party that had the grocery store variety french onion dip that I grew up with. Boy, do I love that stuff and subsequently loaded up my plate. I do not bring that dip home from the grocery store because I know it is too much of a temptation for me and the last time I checked the container listed 20 ingredients! I had played with the idea of making my own some day but figured how can you beat the "best"? This inspiration coincided with Wisconsin Whisk putting together a backyard blog hop, this is where fellow blog members come up with summer grilling recipes. Fortunately, they had a appetizer category and I thought this might just be the push I need to work on a tasty home made version of french onion dip. Grilling the onions before adding them to the dip sounded like it would be a good place to start. You might notice the thin green swirly things in the picture below, those are garlic scapes which were still available at our farmers' market, they were a nice addition but in no way are necessary for this recipe.

Grilled Green Onion Dip

by Inspired by the Seasons

3 green onions (I put more on the grill just in case things got out of control)

1 1/2 c sour cream

1/2 tsp salt

Spray onions with cooking spray or coat with a vegetable oil. Put on a medium to low heat on the grill. Cook 3-4 minutes per side. You don't want these to char, just a little caramelized.

Remove from grill and dab off excess oil with a paper towel removing any parts that may have been charred during grilling. Allow to cool to room temperature. Chop in 1" pieces and transfer to a food processor, add a couple tablespoons of the sour cream to help the process. Pulse until smooth, transfer to a bowl and stir in remaining sour cream and salt. You can serve right away, but would be best left in the refrigerator for a couple of hours before serving.