Charred Spring Onion Dip
2 bunches spring onions, white and or red (DGP's baby/green shallots could be interesting for this too)
Trim the bottoms, nip off any ugly parts from the green tops and peel off any super ‘papery’ skins. Wash and dry ‘em. Toss onions with a bit of olive oil and kosher salt. Grill until they start to take on a good amount of color. Then cut off the bulb bases and toss those in an oven (350F or so) wrapped with foil, for about 10-15 minutes or until they are just cooked through, but retain a bit of crunch. Take the cooked green tops and bulbs and cool until chilled, then mince or chop them up.
3/4 pint Sour Cream (we use Straus whole milk)
1/2 cup Ricotta Cheese (again, whole milk, no low-fat bull-sh*t)
1/2 cup finely grated Parmesan or Pecorino cheese
Mix everything up together and season with salt and black pepper to taste. If necessary, adjust consistency or ‘tartness’ with more sour cream.
Serve chilled with crackers or grilled bread. At Frances we serve this with our with nigella seed lavash cracker.