- 6
Ingredients
- 2 tablespoons plus 1 tsp. vegetable oil
- 2 medium onions, thinly sliced
- 2 anchovy fillets packed in oil, drained
- 1 teaspoon mushroom powder (optional)
- 4 garlic cloves, finely chopped, divided
- 4 scallions, green and white parts separated
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 1/3 cup plain whole-milk Greek yogurt
- 1/3 cup sour cream
- 1 tablespoon chopped fresh chives
- 1 teaspoon Worcestershire sauce
- Potato chips (for serving)
Preparation
Step 1
Heat 2 Tbsp. oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 Tbsp. garlic. Cook, stirring often, until onions are golden brown and softened, 40–45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 tsp. oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens.
Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips.