Charred Scallion Chili Crisp Dip (Printer-Friendly)
Smoky charred scallions folded 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 (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
12 - Extra chili crisp, for topping
13 - Sliced scallion greens
# How-To Steps:
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 every minute, until deeply charred and blackened in spots, 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, sesame oil, kosher salt, black pepper, and lime juice. Stir until smooth and well blended.
05 - Add the chopped charred scallions and 2 tablespoons of chili crisp to the bowl. Fold gently until evenly distributed throughout the mixture.
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. Swirl additional chili crisp over the top and scatter with sliced scallion greens. Serve chilled or at room temperature alongside chips, crudités, pita, or grilled meats.
# Expert Hints:
01 -
- The char on the scallions adds a depth you simply cannot get from raw onions, and it takes almost no effort.
- It comes together in under twenty minutes but tastes like you spent an hour layered flavors.
02 -
- Do not crowd the pan with scallions or they will steam instead of char, and you will lose that smoky edge entirely.
- Letting the dip rest in the fridge for even thirty minutes before serving makes the flavors meld in ways that immediate serving cannot match.
03 -
- Pat the scallions completely dry before charring so you get a clean sear instead of a soggy steam.
- Use the best chili crisp you can find because its flavor is front and center in every bite.