Charred Scallion Chili Crisp Dip

About 1 3/4 cups; 14 servings of 2 tablespoons. Yield is approximate before optional thinning or variations.

Timing note: 10 minutes cooling plus 30 minutes required chilling; included in the 58 min total.

Ingredients

• 1 large bunch scallions (about 6 to 8; 100 g trimmed), washed and thoroughly dried
• 1 teaspoon neutral high-heat oil, such as avocado oil
• 3/4 cup (180 g) sour cream
• 1/4 cup (60 g) plain whole-milk Greek yogurt
• 1/4 cup (55 g) mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp, divided
• Diamond Crystal kosher salt, to taste, only if needed

Instructions

1. Trim off the scallion roots and any dry tips, keeping the white and green parts. Cut the scallions crosswise into lengths that fit a large skillet and toss with the neutral oil.
2. Heat the skillet over medium-high heat. Cook the scallions for about 6 to 8 minutes, turning as brown patches form. The white parts should soften and the greens should have scattered dark spots while retaining some green. Lower the heat if the tips blacken before the whites soften; do not burn them uniformly black.
3. Spread the scallions on a clean plate and let cool for 10 minutes, until no longer warm to the touch. Finely chop them, keeping the pieces recognizable.
4. Stir the sour cream, Greek yogurt, mayonnaise, lemon juice, and black pepper together. Fold in the cooled scallions. Stir the chili crisp in its jar, then fold in 1 tablespoon and reserve the other 1 tablespoon.
5. Cover and refrigerate for 30 minutes. Taste with a chip and add salt only if needed. Spoon into a bowl and finish with the reserved 1 tablespoon chili crisp. Allow about 58 minutes total, including cooling and chilling.

Serving Suggestions

These are serving ideas; accompaniments are prepared separately and are not included in the sauce yield or timing.

• Scoop with kettle-cooked potato chips.
• Serve alongside lightly charred zucchini and bell peppers.
• Spread on a cooked burger bun.
• Add to vegetable or chicken sandwiches.

Optional Variations

• For a milder cultured base, replace the 1/4 cup Greek yogurt with 1/4 cup additional sour cream.
• For a smoother sandwich spread, chop the cooled scallions very finely before folding them in; do not blend the finishing crisp.

Storage & Make-Ahead

Cover and refrigerate at 40°F (4°C) or below for up to 3 days. The dip can be mixed 1 day ahead; keep the final tablespoon of chili crisp separate until serving.

Stir before serving if liquid separates. Serve cold without reheating. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C), counting the scallion cooling time.

Contains milk and egg from the creamy base. Chips, burgers, and sandwiches are separate serving suggestions with their own ingredients.

Garlic Shallot Chili Crisp deepens the cooked-scallion flavor and is added after cooking so its solids are not scorched.

For another way to use this flavor, try Whipped Feta Garlic Shallot Chili Crisp or Garlic Shallot Mushroom Toast.