Charred Scallion Chili Crisp Dip (Print Version)
Creamy, smoky dip with charred scallions and crunchy chili crisp. Bold flavors in just 25 minutes for your next gathering.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 bunch scallions (about 8–10), trimmed
02 - 2 cloves garlic, finely grated
→ Dip Base
03 - 1 cup sour cream (or Greek yogurt)
04 - 4 oz cream cheese, softened
05 - 2 tablespoons mayonnaise
→ Sauces & Seasonings
06 - 2–3 tablespoons chili crisp, plus more for serving
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 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 - 1 tablespoon chopped fresh cilantro (optional)
13 - 1 teaspoon toasted sesame seeds (optional)
# How to Make It:
01 - Set a grill pan or skillet over medium-high heat and allow it to become thoroughly hot.
02 - Place the trimmed scallions on the hot pan and cook, turning occasionally, until deeply browned in spots and softened, about 4 to 5 minutes. Remove from the pan and let cool.
03 - Once cooled, finely chop the charred scallions and set aside.
04 - In a medium mixing bowl, combine the sour cream, cream cheese, mayonnaise, grated garlic, soy sauce, sesame oil, lime juice, salt, and pepper. Stir until completely smooth and well blended.
05 - Gently stir the chopped charred scallions and 2 to 3 tablespoons of chili crisp into the dip base, adjusting the amount to your preferred heat level.
06 - Transfer the dip to a serving bowl. Swirl additional chili crisp over the top and sprinkle with chopped cilantro and toasted sesame seeds if desired.
07 - Serve chilled or at room temperature alongside chips, crackers, or crudités.
# Expert Advice:
01 -
- The char on the scallions adds a depth that makes people close their eyes when they first taste it.
- Chili crisp gives you texture and heat without any extra effort, and the sour cream tames it all into something addictive.
02 -
- If the cream cheese is cold when you mix, you will end up with stubborn lumps, so either leave it out for an hour or microwave it for fifteen seconds.
- This dip tastes even better the next day because the charred scallion flavor seeps through everything, so making it ahead is actually a strategy.
03 -
- Do not move the scallions around too much while charring because leaving them undisturbed is what creates those dark caramelized patches that make this dip special.
- Use the best chili crisp you can find because it is the flavor backbone, and a really good one will have visible crunchy bits of garlic and shallot that make every bite more interesting.