Creamy Avocado Dip with Scallions

1 tablespoon canola or other neutral vegetable oil
3 large scallions, white and pale-green parts thinly sliced, and dark-green parts trimmed and finely chopped
3/4 teaspoon kosher salt plus a pinch
1 avocado, coarsely chopped
3/4 cup Greek yogurt

Heat oil in a small pan over medium.  Add the sliced scallions, reserving finely chopped scallions for later, and a pinch of salt.  Cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.

Transfer scallions and oil to the bowl of a food processor.  Add avocado, yogurt, and remaining 3/4 teaspoon salt.  Process until nearly smooth.  Taste and adjust seasonings.  Transfer to a bowl and top with reserved finely chopped scallions.

Makes 1 1/2 cups.

From Epicurious, with minor changes