Cheddar Scallion Dip Recipes

CHEDDAR SCALLION DIP

Steps:

• Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like.

CHEDDAR SCALLION DIP RECIPE

Steps:

• PREPARATION Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like. https://cooking.nytimes.com/recipes/1016781-cheddar-scallion-dip

CHEDDAR-SCALLION SCONES

Steps:

• Position an oven rack in the center of the oven; preheat to 350°.
• Using a stand mixer fitted with the paddle attachment, mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10-15 seconds, or until combined.
• Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
• In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed.
• On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
• There will still be a little loose flour mixture at the bottom of the bowl.
• Remove the bowl from the mixer stand.
• Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
• Turn over the dough several times until all of the loose flour is mixed inches.
• Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick.
• Brush the egg yolk evenly over the entire top of the dough circle.
• Cut the circle into 8 wedges, as if cutting a pizza.
• Bake for 40-50 minutes, or until the entire circle is golden brown.
• Transfer to a wire rack to cool for 30 minutes, then cut into the prescored wedges and serve.
• The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.