Charred Scallion Chili Crisp Dip

The smoke alarm went off the third time I made this dip, which is honestly the best endorsement I can give those scallions.

My friend Lena brought a jar of chili crisp to a potluck once and forgot to take it home, and that jar sat in my pantry for two months before I cracked it open for this recipe.

Ingredients

• 1 bunch scallions (about 8 to 10), trimmed: These are the heart of the dip, so pick ones with firm white ends and vibrant green tops.
• 2 cloves garlic, finely grated: Grating rather than mincing lets the garlic melt right into the creamy base without any harsh bites.
• 1 cup sour cream (or Greek yogurt): Full fat sour cream gives the silkiest texture, but Greek yogurt works beautifully if you want something lighter.
• 4 oz (115 g) cream cheese, softened: Leave it on the counter for thirty minutes so it blends smoothly without lumps.
• 2 tbsp mayonnaise: A small amount rounds out the richness and adds a slight tang.
• 2 to 3 tbsp chili crisp, plus more for serving: Start with two tablespoons, taste, and add more if you want bigger heat and crunch.
• 1 tbsp soy sauce (use tamari for gluten free): This sneaky hit of umami ties everything together.
• 1 tsp toasted sesame oil: Just a teaspoon brings a warm, nutty aroma that makes the dip smell irresistible.
• 1/2 tsp kosher salt, plus more to taste: Season gradually and adjust at the end.
• 1/4 tsp freshly ground black pepper: Freshly ground always matters more than you think it will.
• Juice of 1/2 lime: The acidity balances the richness and brightens every bite.
• 1 tbsp chopped fresh cilantro (optional): Adds a fresh, herbal finish that looks as good as it tastes.
• 1 tsp toasted sesame seeds (optional): A sprinkle on top gives a lovely crunch and visual appeal.

Instructions

Get your pan screaming hot:

Set a grill pan or skillet over medium high heat and let it preheat for a good three to four minutes until a drop of water sizzles on contact.

Char the scallions:

Lay the scallions in a single layer and let them cook undisturbed for a minute or two before turning, aiming for deep brown blistery spots and softened stalks, about four to five minutes total.

Chop and release the flavor:

Let the scallions cool until you can handle them, then chop them finely so every scoop of dip gets an even distribution of that smoky sweetness.

Build the creamy base:

In a medium bowl, combine the sour cream, softened cream cheese, mayonnaise, grated garlic, soy sauce, sesame oil, lime juice, salt, and pepper, stirring until completely smooth and no streaks of cream cheese remain.

Fold in the good stuff:

Gently stir in the chopped charred scallions and two to three tablespoons of chili crisp, tasting as you go until the balance of heat and smokiness feels right to you.

Plate and finish:

Transfer to a serving bowl, swirl an extra spoonful of chili crisp across the top, and scatter with cilantro and sesame seeds if using.

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I brought this to a backyard gathering in September and watched three people skip the main course entirely, standing around the bowl with chips in hand.

What to Serve It With

Thick cut potato chips are the classic move, but toasted baguette slices and crisp radishes are shockingly good partners too.

Making It Your Own

If you want more heat, add a pinch of cayenne or use an extra spicy chili crisp, and if you want more brightness, a second squeeze of lime never hurts.

Storing Leftovers

Cover tightly and refrigerate for up to two days, though honestly it rarely lasts that long in my house.

• Stir well before serving again because the dip will have settled.
• A fresh drizzle of chili crisp on top makes leftovers feel brand new.
• Do not freeze it, as the texture of the dairy base will break and become grainy.

Save Pin

Keep this one in your back pocket for any night that calls for something a little bold and a lot delicious.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, it actually benefits from resting. You can prepare it up to a day in advance and store it covered in the refrigerator. The flavors deepen and meld as it sits, making it even more delicious when you're ready to serve.

→ What can I substitute for sour cream?

Greek yogurt works as a direct substitute and adds extra tang. For a lighter version, you can also use a blend of plain yogurt and a smaller amount of cream cheese to maintain the creamy texture without sacrificing flavor.

→ How do I char scallions without a grill pan?

You can char them directly over a gas flame using tongs, turning every 30 seconds until blistered. A broiler works too—place the scallions on a sheet pan about 4 inches from the heat and watch closely, turning once they develop dark spots.

→ Is there a mild alternative to chili crisp?

If you prefer less heat, use a smaller amount of chili crisp or seek out a mild variety with fewer chilies. You could also substitute with a drizzle of chili oil for flavor without the intense crunch, or simply omit it and add a pinch of red pepper flakes.

→ What are the best dippers for serving?

Thick-cut potato chips, crisp radishes, cucumber rounds, and carrot sticks all work beautifully. Pita chips, toasted baguette slices, and rice crackers are excellent too. Essentially anything with a sturdy crunch that can hold up to the creamy dip.

→ How long does leftover dip last in the fridge?

Stored in an airtight container, it will keep well for up to 3 days. Give it a good stir before serving again, and taste for seasoning—you may want to add a small squeeze of lime juice or a pinch of salt to refresh the flavors.