Charred Scallion Chili Crisp Dip (Printer-Friendly)
Smoky charred scallions folded into a creamy, tangy base with a fiery kick of chili crisp for dipping.
# What You'll Need:
→ Vegetables
01 - 8 large scallions, 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
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, for topping
# How to Make It:
01 - Set a grill pan or cast-iron skillet over high heat and allow it to become smoking hot before adding any ingredients.
02 - Lay the trimmed scallions across the hot pan in a single layer. Cook for 3 to 4 minutes, turning occasionally, until deeply charred and blackened in spots. Transfer to a plate and let rest until cool enough to handle.
03 - Roughly chop the charred scallions into small pieces, reserving a few of the dark 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. Stir until smooth and well blended.
05 - Add the chopped charred scallions and 2 tablespoons of chili crisp to the creamy base. Fold gently until evenly distributed throughout the mixture.
06 - Taste the dip and adjust the salt, lime juice, or chili crisp to your preference before transferring to a serving vessel.
07 - Spoon the dip into a serving bowl. Swirl extra chili crisp across the top and scatter sliced scallion greens over the surface. Serve chilled or at room temperature alongside chips, crudités, or grilled meats.
# Expert Advice:
01 -
- That deeply smoky char on the scallions transforms a basic creamy dip into something people will actually ask you about at parties.
- It comes together in under twenty minutes with mostly pantry and fridge staples you probably already have.
02 -
- Different chili crisp brands vary enormously in heat and salt, so taste yours before adding the full amount and adjust accordingly.
- Letting the dip rest in the fridge for even thirty minutes before serving deepens the flavor noticeably as the char infuses the dairy.
03 -
- If you have a gas stove, lay the scallions directly on the burner grate over the flame for an even more dramatic char with less waiting.
- Doubling the recipe is effortless but consider charring the scallions in batches so the pan stays hot enough to actually blacken them.