These Scallion Dip Crescent Bites take everything you love about a classic party dip and turn it into an actual finger food, no scooping or double-dipping required. It is the kind of app that looks fancy but is honestly one of the easiest things you will make all week.

Roasting the garlic mellows it into something sweet and rich, while charring the scallions under the broiler adds a smoky depth you just cannot get from raw green onions. The filling comes together in one bowl, the crescent cups bake up golden and flaky, and the whole thing can be prepped well ahead of your next get-together.

Helpful Tips

Watch the scallions closely under the broiler: Char happens fast, so stay near the oven and pull them the moment they blister and blacken in spots, since a few extra seconds can turn char into ash.
Let the cream cheese fully soften: Room-temperature cream cheese blends smoothly with the sour cream and roasted garlic, so pulling it out well ahead of time saves you from lumpy, unevenly mixed filling.
Press dough seams firmly into the tin: Crescent dough seams can pull apart in the oven’s heat, so pinch them closed and press the dough evenly up the sides of each muffin cup before baking.

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Scallion Dip Crescent Bites

These Scallion Dip Crescent Bites take everything you love about a classic party dip and turn it into an actual finger food, no scooping or double-dipping required.

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine American

Servings Bites

Calories 183 kcal

Ingredients

1 bulb garlic
1 tablespoon olive oil
8 scallions green onions
1 tablespoon cooking oil like vegetable or avocado
salt and black pepper to season
8 ounces cream cheese room temperature
6 ounces sour cream
1 package refrigerated crescent dough 8 oz

Instructions

Preheat the oven to 400°F(200°C). Cut the top of the garlic off horizontally.
Place the garlic head on a large piece of tin foil. Drizzle with a tablespoon of the olive oil, season with salt and pepper. Wrap up the head of garlic and roast it for 30 minutes in the oven.
Roll out the crescent dough and press the seams together. Cut into 12 squares.
Lightly grease a mini muffin tin. Press the squares into the tin. Bake for 13-15 minutes, until golden brown and cooked through.
Trim the green onions to remove root end and any yellowing pieces. Cut into 4” sections. Place them on a baking sheet. Drizzle on oil and sprinkle with salt and pepper.
Put them in the oven, on the top rack, on broil. Broil until they are mostly charred.
Remove the scallions from the oven and cool; then chop.
When the garlic is done, squeeze the pulp out of the bulb into a bowl. Mash it with a fork.
Add the chopped scallions, cream cheese, sour cream and some salt and pepper to the bowl; mix well. Season to taste.
Spoon some of the dip into each crescent roll cup and top with sliced green onions.

Nutrition

Calories: 183kcalCarbohydrates: 10gProtein: 2gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 27mgSodium: 213mgPotassium: 65mgFiber: 0.2gSugar: 3gVitamin A: 422IUVitamin C: 2mgCalcium: 39mgIron: 0.4mg

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