Charred Scallion Chili Crisp Dip (Printer-friendly)

Smoky, creamy dip with charred scallions and chili crisp. A bold party starter ready in 20 minutes.

# What You’ll Need:

→ Vegetables

01 - 1 bunch scallions (about 6–8), trimmed
02 - 1 clove garlic, minced

→ Dairy Base

03 - 1 cup sour cream
04 - ½ cup Greek yogurt

→ Flavorings

05 - 2 tablespoons chili crisp (store-bought or homemade)
06 - 1 teaspoon soy sauce (use gluten-free if needed)
07 - ½ teaspoon toasted sesame oil
08 - ½ teaspoon salt, plus more to taste
09 - ¼ teaspoon black pepper

→ Garnish

10 - 1 tablespoon finely chopped fresh cilantro
11 - Extra chili crisp for drizzling

# How to Make It:

01 - Set a grill pan or skillet over high heat and allow it to become very hot before adding the scallions.
02 - Place the trimmed scallions on the hot pan and cook, turning occasionally, until deeply charred and softened, 3 to 5 minutes. Remove from the heat and let cool completely.
03 - Finely chop the cooled charred scallions. Reserve a small spoonful for finishing garnish and set the remainder aside.
04 - In a mixing bowl, combine the sour cream, Greek yogurt, soy sauce, toasted sesame oil, salt, black pepper, minced garlic, and chili crisp. Stir until smooth and well incorporated.
05 - Gently fold the chopped charred scallions into the creamy base. Taste and adjust the seasoning with additional salt if needed.
06 - Transfer the dip to a serving bowl. Top with the reserved charred scallion pieces, chopped fresh cilantro, and an extra drizzle of chili crisp. Serve with chips, sliced vegetables, or warm flatbread.

# Expert Tips:

01 -
  • The smoky sweetness of charred scallions against cool tangy dairy is genuinely addictive and people always ask for the recipe.
  • It comes together in under twenty minutes with ingredients you probably already have in your fridge and pantry.
  • It works as a dip, a sandwich spread, or a spoon straight into your mouth kind of situation.
02 -
  • Do not under char the scallions because the deep blackened bits are where all the smoky sweetness lives and pale scallions will give you a much flatter dip.
  • Let the scallions cool before chopping or the residual heat will melt the sour cream into a greasy mess when you fold them in.
03 -
  • Pat the scallions completely dry before they hit the pan because any moisture will steam them instead of charring and you will lose that critical smoky flavor.
  • Use the best chili crisp you can find because it is doing heavy lifting in this recipe and a flat or stale one will drag the whole dip down.

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