Inspired by our longtime customers and friends at Henrietta Red in Nashville, this recipe is our high brow take on a sour cream and onion dip. It’s super quick to assemble and the perfect canvas for our briny, buttery white sturgeon caviar. Just like with a sour cream and onion dip, potato chips are a must here.  

Serves 4

Recipe by Julia Heffelfinger

 Ingredients

• 1 bunch scallions (about 5 scallions) 
• Kosher salt and freshly ground black pepper 
• 7 Tablespoons olive oil 
• 2 Tablespoons finely chopped parsley 
• 1 small shallot, minced 
• 1 garlic clove, finely grated 
• 1 teaspoon freshly grated lemon zest, plus 1 Tablespoon fresh lemon juice, plus more as needed 
• 1½ cups labneh, full-fat Greek yogurt, or sour cream 
• Island Creek Oysters white sturgeon caviar
• Kettle potato chips, for dipping 

1. Preheat the broiler to HIGH and position a rack 2 inches from the heat. On a rimmed baking sheet, drizzle the scallions with 1 Tablespoon of the olive oil and season with salt and pepper. Broil the scallions, turning occasionally, until they’re tender and charred, 2 to 3 minutes. Let cool completely, then finely chop. 
2. In a small bowl, whisk the charred scallions with the parsley, shallot, garlic, lemon zest, lemon juice and the remaining 6 tablespoons (about ⅓ cup) of olive oil. Season with salt, pepper, and more lemon juice, if needed. 
3. Smear the labneh in the bottom of a shallow bowl, creating a well in the middle with the back of your spoon. Drizzle the scallion oil over the labneh and sprinkle with flaky sea salt.  
4. Spoon the caviar into the well in the middle of the dip. Serve with potato chips for dipping.