Charred Scallion Chili Crisp Dip (Printable)
Smoky charred scallions folded into creamy sour cream with spicy chili crisp for a bold appetizer dip.
# 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 (store-bought or homemade)
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 (optional)
12 - Extra chili crisp
13 - Sliced scallion greens
# How To Make It:
01 - Heat a grill pan or cast-iron skillet over high heat until smoking hot.
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, reserving a few green tops for garnish if desired.
04 - In a medium mixing bowl, combine the sour cream, Greek yogurt, mayonnaise, minced garlic, soy sauce, toasted sesame oil, kosher salt, black pepper, and lime juice. Whisk 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, lime juice, or chili crisp as needed to balance the flavors.
07 - Transfer the dip to a serving bowl. Swirl extra chili crisp on top and scatter sliced scallion greens over the surface. Serve chilled or at room temperature alongside chips, crudités, or grilled meats.
# Expert Tips:
01 -
- The contrast of creamy, smoky, and spicy hits every craving at once and people will genuinely ask you for the recipe.
- It comes together in twenty minutes with zero fancy technique, making you look far more impressive than the effort warrants.
02 -
- Do not underchar the scallions because timid browning will leave you with a dip that tastes like raw onions in sour cream rather than something complex and smoky.
- Letting the dip rest in the refrigerator for at least thirty minutes before serving allows the flavors to marry and transforms the taste from good to genuinely memorable.
03 -
- Cook the scallions in batches if your pan is small because overcrowding steams them instead of charring, which defeats the entire purpose.
- A squeeze of lime juice right before serving, even if you already added some during mixing, wakes up all the flavors like nothing else will.