Charred Scallion Chili Crisp Dip (Print Version)

Smoky charred scallions and crunchy chili crisp folded into a creamy, tangy base—ideal for snacking.

# What You 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)

# Directions:

01 - Set a grill pan or skillet over medium-high heat and allow it to get fully hot before adding the scallions.
02 - Lay the trimmed scallions across the hot pan. Char them, turning occasionally, until deeply browned in spots and softened, about 4–5 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, softened cream cheese, mayonnaise, grated garlic, soy sauce, sesame oil, lime juice, salt, and pepper. Stir until the mixture is completely smooth and well blended.
05 - Gently stir the chopped charred scallions and 2–3 tablespoons of chili crisp into the dip base, adjusting the amount of chili crisp 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 Tips:

01 -
  • That char on the scallions adds a depth you simply cannot fake with any other technique.
  • It comes together in under half an hour but tastes like something you spent all afternoon perfecting.
02 -
  • Do not move the scallions too soon in the pan, because patience is what creates those dark caramelized patches that carry all the flavor.
  • Making this a day ahead is a power move because the garlic and charred scallion flavors deepen and meld overnight in the fridge.
03 -
  • If your cream cheese is cold and stubborn, microwave it for fifteen seconds rather than fighting lumps with a spoon.
  • The scallions should look almost embarrassingly dark in spots because that borderline burnt char is where all the magic lives.

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