Charred Scallion Chili Crisp Dip (Printable)
Smoky charred scallions meet creamy sour cream and crunchy chili crisp in this irresistible party dip.
# 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 & Flavorings
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 - ½ teaspoon kosher salt, plus more to taste
10 - ¼ teaspoon freshly ground black pepper
11 - Juice of ½ lime
→ Garnish
12 - 1 tablespoon chopped fresh cilantro (optional)
13 - 1 teaspoon toasted sesame seeds (optional)
# How-To:
01 - Set a grill pan or skillet over medium-high heat and allow it to become fully hot before adding the scallions.
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 from the pan and let cool until comfortable to handle.
03 - Finely chop the cooled charred scallions into small, even pieces to distribute throughout the dip.
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 completely smooth and well blended.
05 - Gently fold 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 across the top and sprinkle with fresh cilantro and toasted sesame seeds if desired.
07 - Serve chilled or at room temperature alongside chips, crackers, or crudités.
# Expert Tips:
01 -
- The smoky depth from charred scallions transforms an ordinary creamy dip into something guests will actually ask about by name.
- Chili crisp does double duty here, adding both a crunchy texture and a slow, addictive heat that builds with every bite.
02 -
- Under charring the scallions is the most common mistake, because you want actual blackened spots, not just a gentle wilt, since that deep char is where the signature smoky sweetness develops.
- Making this dip a day ahead is a revelation, because the scallion flavor permeates the creamy base overnight and transforms the entire character of the dish into something deeper and more complex.
03 -
- Pat the scallions completely dry before they hit the pan, because any moisture will steam them instead of charring and you will miss that crucial smoky char.
- Reserve a few small pieces of charred scallion to fold in at the very end for visual pops of green and black throughout the dip.