Charred Scallion Chili Crisp Dip (Printable)

Smoky charred scallions folded into a creamy, tangy base with a spicy chili crisp kick. Perfect party appetizer.

# 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 garnish
13 - Sliced scallion greens, for garnish

# Directions:

01 - Heat a grill pan or skillet over high heat until very hot.
02 - Place the scallions on the hot pan and cook, turning occasionally, until 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.
04 - In a medium mixing bowl, combine the sour cream, Greek yogurt, mayonnaise, minced garlic, soy sauce, sesame oil, salt, pepper, and lime juice.
05 - Fold in the chopped scallions and 2 tablespoons of chili crisp. Stir until fully integrated.
06 - Taste and adjust the salt or lime juice as needed.
07 - Transfer to a serving bowl. Garnish with a swirl of extra chili crisp and sliced scallion greens if desired. Serve chilled or at room temperature with chips or fresh vegetables.

# Expert Tips:

01 -
  • The contrast of smoky, creamy, and spicy hits every part of your palate at once, making it genuinely hard to stop eating.
  • It comes together in twenty minutes with zero fancy technique, yet tastes like something from a restaurant that charges eighteen dollars for a small plate.
02 -
  • Do not underchar the scallions, because timid blistering gives you raw onion flavor instead of that deep, smoky sweetness that makes the dip special.
  • Letting the dip sit in the fridge for thirty minutes before serving melds the flavors dramatically, so plan ahead if you can.
03 -
  • Pat the scallions completely dry before charring them, because excess moisture causes steaming instead of the hard char you need.
  • Use the green tops you trimmed off as a garnish rather than discarding them, since they add fresh onion bite that contrasts the smoky base.

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