This scallion dip is great served with any grilled meat or vegetables and also delicious served as an appetizer with pita chips and crudités!

1 large bunch of Scallions
Kosher salt
Freshly cracked black pepper
2 tablespoons lemon juice
5 ounces whole milk Greek yogurt
3/4 teaspoon cumin
3 Tablespoons olive oil

Preheat the grill to medium high.

Clean scallions and brush them with olive oil and sprinkle with salt and fresh cracked pepper.

Place scallions on grill, perpendicular to grill grates, and close the lid. Grill for about 7 minutes, turning occasionally until charred and soft.

Place scallions in a food processor with yogurt, lemon juice, an additional 1.5 teaspoon of salt and cumin and process until combined. With the motor running, add the olive oil and run until incorporated.

This dip is even better once it has a chance to sit in the fridge for at least an hour.