Charred Scallion Chili Crisp Dip

The smell of scallions hitting a screaming hot pan is one of those things that makes everyone in the house wander into the kitchen asking what is cooking. I burned an entire batch the first time I tried charring them on purpose because I got distracted by a phone call and forgot they were even there. Now I set a timer like a reasonable adult. This dip was born from that happy accident of having charred scallions, a tub of sour cream, and a jar of chili crisp that needed using up.

I brought this to a backyard potluck last summer and watched three people standing over the bowl before dinner was even served, scraping the edges with tortilla chips and pretending they were just tasting it.

Ingredients

• 8 large scallions (spring onions): Trimmed and ready for charring, these are the soul of the dip so do not skip them or use wimpy ones.
• 1 garlic clove: Minced fine, raw garlic adds a sharp little punch that balances the smoky sweetness.
• 1 cup sour cream: Full fat sour cream gives the dip its luscious body and tang.
• ½ cup Greek yogurt: Adds brightness and a slight acidity that cuts through the richness beautifully.
• 2 tbsp mayonnaise: Just a bit rounds out the texture and adds subtle richness without making it heavy.
• 2 tbsp chili crisp: The star ingredient, use a good brand you love or homemade if you have it.
• 1 tsp soy sauce: A touch of umami that ties everything together.
• ½ tsp toasted sesame oil: This tiny amount adds a nutty depth that you will miss if you leave it out.
• ½ tsp kosher salt: Plus more to taste because seasoning is everything.
• ¼ tsp fresh ground black pepper: Freshly cracked always, the pre ground stuff tastes flat.
• Juice of ½ lime: Brightens the whole dip and wakes up the flavors right before serving.

Instructions

Get the pan ripping hot:

Set a grill pan or skillet over high heat and let it sit there until it starts to smoke slightly. You want serious heat here because that is what creates those beautiful blackened blisters on the scallions.

Char the scallions:

Lay the trimmed scallions across the hot pan and let them cook without fussing for about two minutes before turning. Cook three to four minutes total, turning occasionally, until they are deeply charred in spots but still have some green showing through. Move them to a plate and let them cool down a bit.

Chop them rough:

Roughly chop the charred scallions into small pieces, some bits will be crispy and dark and others will be soft and tender, that contrast is exactly what you want.

Build the creamy base:

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.

Fold everything together:

Add the chopped charred scallions and the chili crisp to the bowl and fold gently until everything is evenly distributed. You want to see little flecks of green and red throughout the creamy base.

Taste and adjust:

Give it a taste on a chip or a spoon and add more salt or a squeeze more lime if it needs brightening. Trust your palate here because every chili crisp and every lime is different.

Serve it up:

Transfer to a serving bowl and swirl an extra spoonful of chili crisp on top with some sliced scallion greens if you are feeling fancy. Serve chilled or at room temperature with chips, crudites, or alongside grilled meats.

Save

There is something about a bowl of this dip sitting between friends on a summer evening that turns a regular gathering into the kind of night nobody wants to end.

What to Serve It With

Potato chips are the obvious move and they are great, but do not sleep on thick cut pita chips or even lightly toasted baguette slices. Raw vegetables like sugar snap peas, cucumber sticks, and radishes also hold up beautifully and make you feel slightly more virtuous about eating half the bowl yourself.

Making It Your Own

The chili crisp you choose changes the personality of this dip entirely, so try a few different brands and see which one speaks to you. I have used everything from a mild garlic forward crisp to one so fiery it made my eyes water, and every version was delicious in its own way.

Storage and Leftovers

This dip keeps well in an airtight container in the fridge for up to four days, though it rarely lasts that long in my house. The scallions will lose some of their smoky punch by day two but the creamy base actually gets better as it sits.

• Stir well before serving leftovers because some liquid may pool on top.
• Double the recipe for parties because single batches always disappear too fast.
• Remember that it will taste slightly less salty when served cold straight from the fridge.

Save

Keep this one in your back pocket for every gathering, lazy weekend, or moment when you need something impressive with almost zero effort. It will never let you down.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, this dip actually tastes better when made a few hours ahead. Cover and refrigerate to let the flavors meld together before serving.

→ What can I substitute for sour cream?

You can use crème fraîche for a richer flavor, or a dairy-free sour cream alternative to keep it vegan-friendly.

→ How do I char scallions without a grill pan?

You can char scallions directly over a gas flame using tongs, or broil them in the oven on high heat until blackened in spots.

→ How spicy is this dip?

The heat level depends on the amount of chili crisp used. Two tablespoons gives a moderate kick. Adjust up or down based on your preference.

→ What should I serve with this dip?

This dip pairs well with potato chips, pita chips, fresh crudités, rice crackers, or even as a condiment alongside grilled meats and vegetables.

→ How long does this dip last in the fridge?

Stored in an airtight container, this dip will keep well in the refrigerator for up to 3 days. Stir before serving.