12 Scallions, roots and tops trimmed
3 tablespoons minced fresh Chives
1 tablespoon finely chopped fresh Dill, or 1 teaspoon dried dill (optional)
Kosher Salt and Black Pepper
1 tablespoon Canola Oil , or other neutral oil
½ cup plus 2 tablespoons Sour Cream or Greek Yogurt
4 ounces Cream Cheese, softened
½ teaspoon Lemon Zest plus 1 teaspoon Lemon Juice
½ teaspoon Onion Powder
¼ teaspoon Garlic Powder
¼ teaspoon granulated Sugar
Extra-Virgin Olive Oil, for drizzling
Potato Chips, for serving
Heat a grill or a grill pan over high.
As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.