Charred Scallion Chili Crisp Dip

The smoke alarm went off the first time I charred scallions, which honestly felt like the right kind of drama for a Tuesday night. I was standing in my kitchen with the exhaust fan on full blast, windows open, wondering if my neighbors thought I was practicing some kind of fire ritual. The thing is, those aggressively blackened scallions smelled incredible, like sweet onions had met a campfire and decided to become something entirely new. That accidental kitchen adventure birthed a dip that now shows up at nearly every gathering I host.

I brought this to a potluck last summer and watched my friend Rachel eat half the bowl with carrot sticks before dinner was even served. She cornered me by the drink table and demanded the recipe, spoon still in hand, which remains one of my favorite compliments.

Ingredients

• 8 large scallions (spring onions), trimmed: The thicker ones hold up better to charring and give you more of that smoky sweetness.
• 1 garlic clove, minced: Just one, because raw garlic can easily takeover here.
• 1 cup (240g) sour cream: Full fat makes a noticeable difference in texture and richness.
• 1/2 cup (120g) Greek yogurt: Adds a pleasant tang that balances the smoky and spicy elements.
• 2 tbsp mayonnaise: This small amount rounds everything out with a silky quality.
• 2 tbsp chili crisp: The crunchy, oily kind with lots of garlic and chili flakes is what you want here.
• 1 tsp soy sauce: Just a splash for umami depth beneath the surface.
• 1/2 tsp toasted sesame oil: A little goes a long way toward making the flavors feel cohesive.
• 1/2 tsp kosher salt, plus more to taste: Start here and adjust after mixing.
• 1/4 tsp fresh ground black pepper: Freshly cracked always melts into dairy better than pre ground.
• Juice of 1/2 lime: The acidity is what makes this dip sing, so do not skip it.
• Extra chili crisp and sliced scallion greens (optional garnish): Makes the bowl look as good as it tastes.

Instructions

Get the pan screaming hot:

Set a grill pan or skillet over high heat and let it sit there until a drop of water sizzles away instantly. You want serious heat here, not a polite warm up.

Char the scallions:

Lay the trimmed scallions across the pan and let them cook without fussing for two minutes before turning. You are looking for deep black spots and wilting stalks, about three to four minutes total, then move them to a plate to cool.

Roughly chop:

Once cool enough to handle, chop the charred scallions into small pieces. Some darker bits are great, they carry the most flavor.

Build the base:

In a mixing bowl, combine sour cream, Greek yogurt, mayonnaise, minced garlic, soy sauce, sesame oil, salt, pepper, and lime juice. Stir until smooth and there are no streaks of yogurt hiding in the sour cream.

Fold in the good stuff:

Gently stir in the chopped scallions and chili crisp until evenly distributed. Taste a spoonful on a cracker before adjusting anything.

Finish and serve:

Scoop into a serving bowl and swirl an extra spoonful of chili crisp across the top with a scatter of sliced scallion greens. Serve with chips, crudités, or whatever crunchy thing you love.

Save

There is something about a bowl of this dip sitting between friends on a lazy evening that makes the whole room feel warmer. It has become my quiet contribution to the moments I care about most.

What to Serve Alongside

Thick cut potato chips are the obvious move, but I have also served this alongside grilled chicken thighs and it disappeared just as fast. Ridged chips hold up best to the creamy texture.

Making It Dairy Free

Swap in vegan sour cream and a plant based yogurt and you lose almost nothing in flavor. I tested this for a friend who cannot do dairy and she said she genuinely could not tell the difference.

Storing and Leftovers

Keeps beautifully in an airtight container in the fridge for up to four days, though it rarely lasts that long in my house. The chili crisp may settle on top, so just give it a quick stir.

• A thin layer of plastic wrap pressed directly on the surface prevents any fridge flavors from creeping in.
• Stir in a squeeze of extra lime juice if it tastes a little flat on day three.
• Do not freeze it, as dairy based dips separate unpleasantly when thawed.

Save

Every time I char a new batch of scallions and that smoky smell fills the kitchen, I think about how the best recipes come from paying attention to small, imperfect moments. This dip is proof that a little fire goes a long way.

Recipe FAQs

→ How do I get a good char on the scallions?

Use a grill pan or cast-iron skillet heated to very high heat. Place the scallions on without oil and let them sit undisturbed for 1-2 minutes before turning. You want visible blackened spots but not completely burnt. The char adds smoky depth that defines this dip.

→ Can I make this dip ahead of time?

Yes, this dip actually improves after resting in the fridge for a few hours as the flavors meld together. Cover tightly and refrigerate for up to 3 days. Give it a good stir before serving and add a fresh swirl of chili crisp on top.

→ What is chili crisp and where can I find it?

Chili crisp is a crunchy, spicy chili oil condiment packed with fried garlic, shallots, and chili flakes. Look for it in Asian grocery stores or the international aisle of most supermarkets. Lao Gan Ma is a widely available brand. You can also make your own at home.

→ Can I make this dip dairy-free?

Absolutely. Substitute the sour cream and Greek yogurt with vegan alternatives, and use a vegan mayonnaise. The texture and flavor will be slightly different but still delicious. Check that your chili crisp brand is also dairy-free.

→ What should I serve with this dip?

This versatile dip pairs well with tortilla chips, pita chips, toasted baguette slices, or fresh vegetables like carrot sticks, cucumber, and bell pepper strips. It also works beautifully as a condiment alongside grilled chicken, pork, or steak.

→ How spicy is this dip?

With 2 tablespoons of chili crisp, the dip has a moderate kick that's noticeable but not overwhelming for most palates. You can easily adjust the heat level by adding more or less chili crisp to suit your preference.