Charred Scallion Chili Crisp Dip (Printable)

Smoky charred scallions and spicy chili crisp folded into a creamy tangy dip, ready in just 20 minutes.

# 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
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 (optional)

12 - Extra chili crisp
13 - Sliced scallion greens

# How to Prepare:

01 - Heat a grill pan or cast-iron skillet over high heat until smoking hot.
02 - Lay the trimmed scallions across the hot pan and cook, turning every minute, until deeply charred and blackened in spots, about 3 to 4 minutes total. Transfer to a plate and let cool slightly.
03 - Roughly chop the cooled 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, toasted sesame oil, kosher salt, black pepper, and lime juice. Stir until smooth and well blended.
05 - Gently fold the chopped charred scallions and 2 tablespoons of chili crisp into the creamy base. Stir until evenly distributed throughout.
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 extra chili crisp over the top and scatter sliced scallion greens as a garnish. Serve chilled or at room temperature alongside chips, crudités, or grilled meats.

# Expert Advice:

01 -
  • The smoky sweetness of charred scallions mixed with creamy dairy and fiery chili crisp creates a flavor that people genuinely cannot stop eating.
  • It comes together in twenty minutes with zero fancy technique, which makes it the ultimate last minute party contribution.
02 -
  • Do not be afraid of really charring the scallions because the blackened bits are where all the smoky flavor lives and under charred ones will just taste like raw onion.
  • Letting the dip sit in the fridge for thirty minutes before serving makes a huge difference because the flavors meld and deepen significantly.
03 -
  • Pat the scallions completely dry before charring because any excess moisture will steam them instead of charring them.
  • Use the best chili crisp you can find because it is the defining flavor and a cheap one will taste flat and oily.

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