Charred Scallion Chili Crisp Dip (Printable View)

Smoky creamy dip blending charred scallions with spicy chili crisp tangy yogurt and a bright lime finish

# Ingredient List:

→ Vegetables

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

→ Dairy

03 - 1 cup sour cream
04 - ½ cup Greek yogurt
05 - 2 tablespoons mayonnaise

→ Sauces & Seasonings

06 - 2 tablespoons chili crisp (store-bought or homemade)
07 - 1 teaspoon soy sauce
08 - ½ teaspoon toasted sesame oil
09 - ½ teaspoon kosher salt, plus more to taste
10 - ¼ teaspoon freshly ground black pepper
11 - Juice of ½ lime

→ Garnish (optional)

12 - Extra chili crisp, for garnish
13 - Sliced scallion greens, for garnish

# How to Prepare:

01 - Heat a grill pan or skillet over high heat until very hot and beginning to smoke lightly.
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, retaining as much of the smoky flavor as possible.
04 - 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 well blended.
05 - Fold the chopped charred scallions and 2 tablespoons of chili crisp into the creamy base. Stir until fully integrated throughout the dip.
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 if desired. Serve chilled or at room temperature alongside chips, crudités, or grilled meats.

# Expert Suggestions:

01 -
  • The smoky char on those scallions creates a depth that makes people ask what your secret is.
  • It comes together in under twenty minutes but tastes like you spent hours.
02 -
  • Do not move the scallions around too much in the pan or they will steam instead of char and you will lose that signature smokiness.
  • Letting the dip rest in the fridge for even thirty minutes before serving makes the flavors meld in a way that immediate serving simply cannot match.
03 -
  • Save a few raw scallion greens before grilling so you have something fresh and green for the garnish.
  • If your chili crisp is mild, double the amount and add a pinch of red pepper flakes to wake everything up.

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