Instructions

• Position an oven rack about 6 inches from the top heating element and set the oven to high broil. (If your oven has no broil setting, set it to 500°F and position the rack the same distance.)
• Trim, clean, and thinly slice 3 green onions, 1 large leek, and 1 large shallot.
• Spread the sliced green onions, leek, and shallot in a single layer on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper, and toss on the sheet to coat evenly.
• Broil the vegetables until softened and edges are charred but not burned, tossing once halfway through cooking, about 15 minutes total. Watch closely near the end so they char without burning.
• Remove the baking sheet and let the charred vegetables cool to room temperature.
• In a medium bowl combine 2 grated garlic cloves, 1/2 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons lemon zest, 2 teaspoons lemon juice, and 1 teaspoon chopped fresh thyme. Mix until smooth.
• Stir the cooled charred vegetables into the mayonnaise mixture. If the dip is too thick, thin to your desired consistency with milk, adding a little at a time.
• Transfer to a serving bowl. The dip may be served at room temperature or chilled. Because it contains dairy, do not leave it out in direct sun or at room temperature for hours.