Charred Scallion Chili Crisp Dip (Printable)

Smoky charred scallions folded into a creamy, spicy chili crisp dip perfect for chips and crudités.

# What You Need:

→ Vegetables

01 - 8 large scallions (spring onions), trimmed
02 - 1 garlic clove, minced

→ Dairy

03 - 1 cup (8 oz) sour cream
04 - 1/2 cup (4 oz) 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 (optional)

12 - Extra chili crisp, for topping
13 - Sliced scallion greens, for topping

# How To Make:

01 - Set a grill pan or cast-iron skillet over high heat and allow it to become ripping hot, approximately 3–4 minutes.
02 - Lay the trimmed scallions across the hot pan in a single layer. Cook without disturbing for 1–2 minutes, then turn occasionally until deeply blackened and blistered in spots, about 3–4 minutes total. Transfer to a plate and let rest until cool enough to handle.
03 - Roughly chop the charred scallions into small pieces, retaining as much of the smoky char as possible. Set aside.
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. Whisk or stir until smooth and homogeneous.
05 - Add the chopped charred scallions and 2 tablespoons of chili crisp to the bowl. Gently fold everything together until the scallions and chili crisp are evenly distributed throughout the dip.
06 - Taste the dip and adjust with additional salt or lime juice as needed to balance the richness and heat.
07 - Spoon the dip into a serving bowl. Garnish with a generous swirl of extra chili crisp and a scatter of sliced scallion greens. Serve chilled or at room temperature alongside tortilla chips, crudités, pita, or grilled meats.

# Expert Hints:

01 -
  • The char on those scallions adds a smokiness that makes people ask what your secret ingredient is.
  • It comes together in under twenty minutes but tastes like you spent all afternoon perfecting it.
02 -
  • If your pan is not hot enough the scallions will steam instead of char, so be patient and let it preheat fully.
  • Chili crisp brands vary wildly in heat and salt, so taste yours before adding the full amount.
03 -
  • Pat the charred scallions dry before chopping so the dip does not get watery.
  • Let the finished dip rest in the fridge for at least thirty minutes before serving so the flavors settle into each other.

Go Back