Charred Scallion Chili Crisp Dip (Printable)
Smoky charred scallions meet creamy sour cream and crunchy chili crisp in this irresistible appetizer dip.
# 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 & Flavorings
06 - 2–3 tablespoons chili crisp (store-bought or homemade), 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 become thoroughly hot.
02 - Place the trimmed scallions on the hot pan and cook, turning occasionally, until deeply browned in spots and softened, about 4–5 minutes. Remove and let cool.
03 - Finely chop the charred scallions and set aside.
04 - In a medium bowl, combine the sour cream, cream cheese, mayonnaise, grated garlic, soy sauce, sesame oil, lime juice, salt, and pepper. Mix until smooth and well blended.
05 - Stir in the chopped charred scallions and 2–3 tablespoons of chili crisp, adjusting the quantity to your preferred heat level.
06 - Transfer the dip to a serving bowl. Swirl extra chili crisp on 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 Suggestions:
01 -
- The contrast of smoky charred scallions against cool tangy cream cheese is the kind of flavor punch that makes people close their eyes when they taste it.
- It comes together in under 30 minutes with mostly pantry and fridge staples you probably already have on hand.
02 -
- Do not walk away from the scallions while charring because they go from perfectly smoky to genuinely burnt in seconds and the line between the two is thin.
- This dip tastes significantly better after resting in the fridge for at least an hour because the flavors meld and the smokiness permeates every bite.
03 -
- If your cream cheese is stubborn and cold, microwave it for 15 seconds and it will blend into the dip without a fight.
- Spoon the chili crisp from the bottom of the jar where all the crunchy bits live rather than just using the oil on top.