Charred Scallion Chili Crisp Dip (Print View)
Creamy, smoky dip with charred scallions and crunchy chili crisp. A bold appetizer ready in 25 minutes.
# 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 (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)
# How-To Steps:
01 - Set a grill pan or cast-iron skillet over medium-high heat and let it come to temperature.
02 - Lay the trimmed scallions across the hot pan. Cook without disturbing for 1–2 minutes, then turn occasionally, until deeply blistered and softened in spots, about 4–5 minutes total. Transfer to a plate and let cool completely.
03 - Once cooled, finely chop the scallions into small pieces, separating any tough root ends if needed.
04 - In a medium mixing bowl, combine the sour cream, softened cream cheese, mayonnaise, grated garlic, soy sauce, toasted sesame oil, lime juice, kosher salt, and black pepper. Stir vigorously until the mixture is completely smooth and well blended.
05 - Add the chopped charred scallions and 2–3 tablespoons of chili crisp to the bowl. Fold gently until evenly distributed throughout the dip. Taste and adjust the chili crisp or salt as desired.
06 - Spoon the dip into a serving bowl. Drizzle additional chili crisp across the surface and sprinkle with chopped cilantro and toasted sesame seeds if using.
07 - Serve chilled or at room temperature alongside tortilla chips, crackers, crudités, or toasted baguette slices.
# Expert Hints:
01 -
- The char on the scallions adds a depth you simply cannot get from raw onions or even grilled ones.
- It comes together in under 30 minutes but tastes like you spent hours perfecting it.
02 -
- Do not rush the charring step because pale scallions will taste like raw onions mixed into sour cream, which is not the same dip at all.
- This dip tastes significantly better after resting in the fridge for a few hours, so make it in the morning if you can.
03 -
- If your cream cheese is cold and refusing to blend smoothly, microwave it for 15 seconds before adding it to the bowl.
- Save a few whole charred scallion pieces to lay across the top as a garnish because people eat with their eyes first.