Spicy Charred Herb Dip
By Amanda LuchtelPublished on April 25, 2026
Time
25 minutes
Yield
Serves 8 to 10
Ingredients
Before You Begin
To prep the parsley bunch, wash and dry the parsley sprigs, then gather them back into a bunch for easy handling on the grill. For a spicier dip, use both jalapeños. Using Greek yogurt here is key; don’t substitute regular plain yogurt or the dip will be too runny. Serve with crudités, crackers, or pita chips, or as a sandwich spread. This recipe will work on any grilling setup of high or medium-high heat; it’s a quick, easy recipe to prepare before or after grilling other items.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Arrange 1 bunch parsley, 6 scallions, and 1–2 jalapeños on rimmed baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil and sprinkle with ½ teaspoon table salt. Turn parsley, scallions, and jalapeño until evenly coated, taking care to keep parsley bunched. Place 2 lemon halves cut sides down onto sheet and coat cut sides with oil remaining on sheet.
- Place parsley bunch, scallions, jalapeño, and lemon halves, cut sides down, on grill. Cook, turning herbs and jalapeños and rotating lemon halves occasionally, until lightly charred all over, 1 to 5 minutes for parsley and scallions and 7 to 10 minutes for jalapeño and lemon; transfer to cutting board.
- Trim and discard root ends from scallions and cut scallions into thirds crosswise. Trim and discard parsley and jalapeño stems. Squeeze 2 tablespoons juice from lemon halves.
- Pulse parsley leaves, scallions, jalapeño, lemon juice, ½ cup basil leaves, 1 smashed and peeled garlic clove, ¼ teaspoon pepper, remaining 2 tablespoons oil, and remaining ½ teaspoon salt in food processor until finely chopped, about 20 pulses, scraping down sides of bowl as needed. Add ½ cup Greek yogurt and process until mostly smooth, about 20 seconds. Add remaining 1 cup yogurt and pulse until just combined, about 5 pulses. Serve immediately.
Time
25 minutesYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
This dip features a unique combination of charred scallions and spicy jalapeños. Two of the key ingredients are grilled parsley and scallions, which add a subtle smoky flavor, setting it apart from traditional dips. The blend also includes fresh basil and pungent garlic, all mixed with Greek yogurt, which not only creates a creamy texture but also introduces a tangy element that complements the herbs’ freshness. Additionally, the jalapeños provide a zesty heat that enhances the overall flavor profile. This versatile dip can be used for slathering, dipping, or as a topping, making it a valuable addition to outdoor festivities.
Before You Begin
To prep the parsley bunch, wash and dry the parsley sprigs, then gather them back into a bunch for easy handling on the grill. For a spicier dip, use both jalapeños. Using Greek yogurt here is key; don’t substitute regular plain yogurt or the dip will be too runny. Serve with crudités, crackers, or pita chips, or as a sandwich spread. This recipe will work on any grilling setup of high or medium-high heat; it’s a quick, easy recipe to prepare before or after grilling other items.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Arrange 1 bunch parsley, 6 scallions, and 1–2 jalapeños on rimmed baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil and sprinkle with ½ teaspoon table salt. Turn parsley, scallions, and jalapeño until evenly coated, taking care to keep parsley bunched. Place 2 lemon halves cut sides down onto sheet and coat cut sides with oil remaining on sheet.
- Place parsley bunch, scallions, jalapeño, and lemon halves, cut sides down, on grill. Cook, turning herbs and jalapeños and rotating lemon halves occasionally, until lightly charred all over, 1 to 5 minutes for parsley and scallions and 7 to 10 minutes for jalapeño and lemon; transfer to cutting board.
- Trim and discard root ends from scallions and cut scallions into thirds crosswise. Trim and discard parsley and jalapeño stems. Squeeze 2 tablespoons juice from lemon halves.
- Pulse parsley leaves, scallions, jalapeño, lemon juice, ½ cup basil leaves, 1 smashed and peeled garlic clove, ¼ teaspoon pepper, remaining 2 tablespoons oil, and remaining ½ teaspoon salt in food processor until finely chopped, about 20 pulses, scraping down sides of bowl as needed. Add ½ cup Greek yogurt and process until mostly smooth, about 20 seconds. Add remaining 1 cup yogurt and pulse until just combined, about 5 pulses. Serve immediately.
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