Charred Scallion Chili Crisp Dip (Printable)

Smoky charred scallions blended into a creamy, spicy chili crisp dip perfect for any gathering.

# What You'll Need:

→ Vegetables

01 - 8 large scallions (spring onions), trimmed
02 - 1 garlic clove, minced

→ Dairy

03 - 1 cup sour cream
04 - 1/2 cup Greek yogurt
05 - 2 tablespoons mayonnaise

→ Sauces & Seasonings

06 - 2 tablespoons chili crisp
07 - 1 teaspoon soy sauce
08 - 1/2 teaspoon toasted sesame oil
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Juice of 1/2 lime

→ Garnish

12 - Extra chili crisp
13 - Sliced scallion greens

# How-To Steps:

01 - Set a grill pan or skillet over high heat and allow it to become very hot before adding any ingredients.
02 - Place the trimmed scallions on the hot pan and cook, turning occasionally, until deeply charred and blackened in spots, about 3 to 4 minutes. Transfer to a plate and let cool slightly.
03 - Roughly chop the charred scallions into small pieces and set aside.
04 - In a medium mixing bowl, combine the sour cream, Greek yogurt, mayonnaise, minced garlic, soy sauce, sesame oil, kosher salt, black pepper, and lime juice. Stir until smooth and well blended.
05 - Gently fold the chopped charred scallions and 2 tablespoons of chili crisp into the creamy base. Stir until fully integrated throughout.
06 - Taste the dip and adjust the salt or lime juice as needed to balance the flavors.
07 - Transfer the dip to a serving bowl. Garnish with a swirl of extra chili crisp and sliced scallion greens. Serve chilled or at room temperature alongside chips, crudités, or grilled meats.

# Expert Advice:

01 -
  • The char on the scallions adds a depth you simply cannot get any other way, and it takes almost no effort.
  • It comes together in twenty minutes flat, which means you can decide to make it right before guests arrive and still look like you planned it for days.
02 -
  • If the scallions are not getting those charred spots, your pan is not hot enough, patience at this stage makes or breaks the dip.
  • Making it a few hours ahead and refrigerating actually improves the flavor as everything melds together beautifully.
03 -
  • If your chili crisp is low on crunch, toast an extra teaspoon of it in a dry pan for thirty seconds to wake up the texture before folding it in.
  • Slice the garnish scallions paper thin on a steep diagonal so they look intentional rather than an afterthought.

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