Description
This Charred Scallion and Chili Crisp Dip is a vibrant and smoky appetizer combining blistered scallions with spicy chili crisp and creamy sour cream or Greek yogurt. Perfect as a bold dip for chips, veggies, or as a flavorful spread, it offers a balanced mix of smoky, tangy, and spicy notes with minimal prep and cooking time.
Ingredients
Scale
Dip Ingredients
- 6-8 fresh scallions, trimmed
- 3-4 tablespoons chili crisp (adjust to taste)
- 1 cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 small clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Char the Scallions: Heat a dry skillet over medium-high heat and place the trimmed scallions directly onto the pan. Cook them until they develop dark, blistered spots and softened texture, about 3-5 minutes per side. This step enhances the scallions with a sweet, smoky flavor crucial to the dip.
- Chop and Prepare: Once the scallions have cooled, finely chop them. Mince the garlic to ensure it blends evenly and releases its aromatic intensity in the dip.
- Combine the Base: In a mixing bowl, stir together the sour cream or Greek yogurt with fresh lime juice, salt, and black pepper. This creamy base balances the bold flavors of the other ingredients.
- Mix in Key Ingredients: Add the chopped scallions, minced garlic, and chili crisp spoonfuls to the bowl. Gently fold all ingredients together until the dip has a vibrant color and spicy aroma throughout.
- Taste and Adjust: Taste the dip and adjust the seasoning, lime juice, or chili crisp quantity according to your preferred flavor and heat level. Chill the dip for at least 15 minutes to allow the flavors to meld for optimal taste before serving.
Notes
- You can use either sour cream or Greek yogurt depending on your preference for tanginess and creaminess.
- Adjust the amount of chili crisp to control the heat level of the dip.
- Charring the scallions is essential to develop the smoky flavor that defines this dip.
- This dip tastes best after chilling for 15 minutes, but can be kept refrigerated for up to 2 days.
- Serve with tortilla chips, fresh vegetables, or as a spicy spread on sandwiches.
