Charred Scallion Chili Crisp Dip (Printable Version)

Smoky charred scallions folded into creamy sour cream with spicy chili crisp for an irresistible appetizer dip.

# What You 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 - Heat a grill pan or cast-iron skillet over high heat until smoking hot.
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, 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, sesame oil, kosher salt, black pepper, and lime juice. Stir until smooth and well blended.
05 - Fold in the chopped charred scallions and 2 tablespoons of chili crisp. Stir until evenly distributed throughout the mixture.
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 on top and scatter sliced scallion greens over the surface. Serve chilled or at room temperature alongside chips, crudités, or grilled meats.

# Helpful Hints:

01 -
  • The charred scallions give a smoky depth that makes people guess at least five ingredients they cannot quite place.
  • It comes together in under twenty minutes with things you probably already have in your fridge.
  • That swirl of chili crisp on top makes it look like you tried way harder than you actually did.
02 -
  • Do not be shy with the charring because mild scallions will make the dip taste like ranch dressing with a sunburn.
  • Letting the dip rest in the fridge for thirty minutes before serving gives the flavors time to meld into something much more cohesive.
03 -
  • Pat the scallions completely dry before charring because any moisture will steam them instead of giving you those beautiful black blisters.
  • Use the most fragrant chili crisp you can find because it is doing double duty as both seasoning and finishing oil.

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