Charred Scallion Chili Crisp Dip

The exhaust fan was broken the afternoon I decided to char scallions on my hottest skillet, and within minutes my small kitchen filled with a smell so dramatically smoky that my neighbor knocked to ask if everything was alright. That batch of blackened scallions ended up folded into a sour cream mixture that disappeared so fast at dinner that I made it again the very next night, this time with the fan on high. Something about the way fire transforms mild green onions into something deep and almost sweet hooked me immediately. This dip has been my go to party contribution ever since.

I brought a double batch to a friends rooftop gathering last summer and watched a man I had never met stand near the snack table for twenty minutes, methodically working through an alarming number of pita chips. When he finally looked up and caught me staring, he just pointed at the bowl and said, rather seriously, that I should open a restaurant. My friend later told me he had been talking about the dip for weeks after.

Ingredients

• 8 large scallions (spring onions), trimmed: These are the star, so pick ones with firm white bulbs and vibrant green tops, avoiding any that look slimy or wilted.
• 1 garlic clove, minced: Just one is enough because raw garlic can easily overwhelm the delicate smokiness you worked to create.
• 1 cup (240g) sour cream: Full fat sour cream gives the richest texture, though light versions work if that is what you have on hand.
• ½ cup (120g) Greek yogurt: This adds a pleasant tang and thickens the base beautifully.
• 2 tbsp mayonnaise: A small amount rounds out the creaminess and adds subtle richness.
• 2 tbsp chili crisp: Store bought works wonderfully, but if you have a homemade batch, this is the moment to use it.
• 1 tsp soy sauce: Just a touch adds umami depth without making the dip taste Asian in an obvious way.
• ½ tsp toasted sesame oil: This small amount perfumes the whole dip with a nutty warmth.
• ½ tsp kosher salt, plus more to taste: Start here and adjust after mixing, since the soy sauce and chili crisp already contribute salt.
• ¼ tsp fresh ground black pepper: Freshly cracked makes a real difference here.
• Juice of ½ lime: The acid brightens everything and cuts through the richness of the dairy.
• Extra chili crisp and sliced scallion greens for garnish (optional): A generous swirl of chili crisp on top makes the bowl look stunning before anyone even dips in.

Instructions

Get the pan screaming hot:

Set a grill pan or dry skillet over high heat and let it sit until you can feel the heat radiating when you hold your hand above it. This usually takes about three minutes, and patience here is what gives you those beautiful char marks.

Char the scallions:

Lay the trimmed scallions across the hot pan and let them cook undisturbed for a minute or two before turning. You want visible blackened spots and edges that look almost ruined, about three to four minutes total, then move them to a plate to cool slightly.

Chop the scallions:

Roughly chop the charred scallions into small pieces, some bits will be deeply blackened and others just wilted, and that variety is exactly what you want.

Build the creamy base:

In a medium mixing bowl, combine the sour cream, Greek yogurt, mayonnaise, minced garlic, soy sauce, sesame oil, salt, pepper, and lime juice. Stir until smooth and fully blended.

Fold in the good stuff:

Add the chopped scallions and the two tablespoons of chili crisp to the bowl, then fold gently until everything is evenly distributed without overmixing.

Taste and adjust:

Have a small taste on a chip or spoon and decide if it needs more salt, lime, or an extra dab of chili crisp for heat.

Plate and garnish:

Transfer the dip to a serving bowl and swirl an extra spoonful of chili crisp across the top, scattering sliced scallion greens over it if you like. Serve it chilled or at room temperature alongside whatever crunchy things you love.

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There is a particular kind of joy in watching someone scoop up a generous portion of something you made and immediately close their eyes, which has happened with this dip more times than I can count.

Choosing the Right Chili Crisp

Not all chili crisps are created equal, and the one you choose will shape the personality of your entire dip. I have tested this with at least five different brands, ranging from deeply savory and crunchy to fruity and bright, and each one creates a noticeably different experience. My personal favorite is one with plenty of fried garlic and shallot pieces because those crispy bits add texture to the creamy base. If you prefer pure heat without all the crunch, a smoother style works too, though you might want to add a sprinkle of extra scallion greens for textural contrast.

Making It Your Own

The beauty of this dip is how forgiving and adaptable it is once you understand the basic ratio of charred alliums to creamy base. I have swapped the scallions for charred leeks in winter and once used a mix of spring onions and chives from the garden, all with wonderful results. A friend adds crumbled feta on top and swears it is the only way to serve it, and another squeezes in a bit of sriracha when she wants an extra kick. The recipe is less a rulebook and more a starting point for whatever sounds good to you.

Serving and Storing

This dip holds remarkably well in the refrigerator for up to three days, though the scallions will soften and the color may deepen slightly as it sits. I actually think it tastes better on day two when the smoky flavor has had time to permeate every spoonful. If you are making it ahead for a party, prepare it the night before and add the garnish just before serving so the chili crisp swirl looks fresh and vibrant.

• Stir the dip gently before serving if it has been refrigerated, as the liquids can separate slightly.
• Bring it to room temperature for about fifteen minutes before guests arrive so the flavors are at their fullest.
• Never rechar the scallions after refrigeration because the texture will turn mushy and unpleasant.

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Keep a bowl of this in your refrigerator during summer and you will always be fifteen minutes away from something worth eating. It asks almost nothing of you and gives back everything.

Recipe Questions

→ How do I get the best char on scallions?

Use a grill pan or cast-iron skillet heated to very high heat. Do not add oil to the scallions. Place them dry on the hot surface and resist moving them too often—let them sit undisturbed for 1-2 minutes per side until deeply blackened in spots. The char is what gives the dip its signature smoky flavor.

→ Can I make this dip ahead of time?

Yes, this dip actually benefits from resting. Make it up to 24 hours in advance and store covered in the refrigerator. The flavors meld and deepen as it sits. 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, aromatic condiment made from oil infused with chili flakes, garlic, and other spices. It's widely available in most grocery stores in the international aisle, at Asian markets, or online. Lao Gan Ma is a popular brand. You can also make it from scratch at home.

→ Can I make a dairy-free version of this dip?

Absolutely. Substitute the sour cream and Greek yogurt with plant-based alternatives like cashew-based sour cream or coconut yogurt. Use a vegan mayonnaise as well. The texture and flavor will be slightly different but still delicious and creamy.

→ What should I serve with this dip?

This versatile dip pairs well with tortilla chips, pita chips, toasted baguette slices, and raw crudités like carrot sticks, cucumber, and bell peppers. It also works as a condiment for grilled meats, roasted vegetables, or spread on sandwiches and wraps.

→ How spicy is this dip?

With 2 tablespoons of chili crisp, the dip has a moderate, pleasant heat that doesn't overpower the smoky scallion flavor. You can easily adjust the spice level by adding more or less chili crisp to suit your preference.