In partnership withDuke's Real Mayonnaise

You’ll Want to Put This Charred Onion and Chili Crisp Dip on Everything

published Jul 15, 2020
Charred Onion and Chili Crisp Dip

Modern onion dip that combines charred scallions and the garlicky heat of chili crisp with cool and creamy mayo.

Makes1 2/3 cups

Prep15 minutes

Cook11 minutes to 14 minutes

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Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

Onion dip is a staple at every festive gathering, from game-day spreads to the checkered banquet tables of summer. But it’s time to upgrade your recipe: If you think making onion dip means using a powder packet or standing guard over caramelizing onions on the stove, try this middle ground that’s fresh, modern, and easy.

Our charred onion and chili crisp dip combines scallions and the garlicky heat of chili crisp with cool, creamy mayo. You can serve it on snack platters, spread it on sandwiches, or use it as a bed for grilled vegetables. Come to think of it, there’s nothing this dip can’t do. And that’s thanks to Duke’s Real Mayonnaise. Real egg yolks, not whites, give the mayo its signature creamy texture while apple cider vinegar provides a pleasant tang. And there’s never any added sugar — just one-of-a-kind flavor.

Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

Chili Crisp and Mayo Are the Perfect Pair

Chili crisp is a mix of toasted garlic, chilis, and spices that’s a staple of Chinese cooking. You can find it on the condiment shelves at Asian markets and specialty grocers. Or, you can make your own chili crisp for this dip. Whichever direction you choose, the full flavor of the chili crisp is best experienced when paired with cool, creamy mayo.

Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

The Best Make-Ahead Dip You’ll Serve All Summer

This is an unexpected dip that will earn high marks. It’s easy to make and is a spectacular make-ahead option. In fact, advance preparation gives the flavors time to mingle and mellow, only to be jolted awake with a swirl of the seasoned oil before serving. The combination of charred and raw scallions and spicy chili crisp pairs nicely with the rich and creamy texture of Duke’s Real Mayonnaise.

Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

Charred Onion and Chili Crisp Dip

Modern onion dip that combines charred scallions and the garlicky heat of chili crisp with cool and creamy mayo.

Prep time 15 minutes

Cook time 11 minutes to 14 minutes

Makes 1 2/3 cups

Nutritional Info

Ingredients

For the chili crisp:

  • 10 cloves

    garlic

  • 1/2 cup

    canola oil

  • 1 tablespoon

    red pepper flakes

  • 1 teaspoon

    soy sauce or tamari

  • 1/2 teaspoon

    granulated sugar

  • 1/4 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    ground ginger

For the charred onion dip:

  • 1 bunch

    scallions (about 6)

  • 1 cup

    Duke's Real Mayonnaise

  • 1/4 cup

    plain whole-milk yogurt

  • For serving: fresh vegetables, crackers

Instructions

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Make the chili crisp:

  1. Thinly slice 10 garlic cloves (about 1/4 cup sliced garlic). Place the garlic and 1/2 cup canola oil in a small saucepan and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer and cook until the garlic is golden brown, 5 to 8 minutes. Do not allow the garlic to turn dark brown as it will taste bitter. Meanwhile, place 1 tablespoon red pepper flakes, 1 teaspoon soy sauce, 1/2 teaspoon granulated sugar, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger in a small heatproof bowl. 

  2. Immediately pour the garlic oil through a fine-mesh strainer into the bowl of spices. Set aside to cool to room temperature. Cool the garlic slices separately in the strainer. Once both the oil and garlic are cool, stir the garlic back into the oil. 

Make the charred onion dip:

  1. Thinly slice the white and light green parts of 1 bunch scallions, keeping them separate.

  2. Heat a large cast iron or stainless steel skillet over medium-high heat. Add the dark green parts of the scallions and cook until charred on both sides, about 6 minutes. Remove the onions from the heat and finely chop. Transfer to a medium bowl.

  3. Add the raw scallions whites, 2 tablespoons of the chili crisp, 1 cup Duke’s Real Mayonnaise, and 1/4 cup plain whole-milk yogurt, charred and raw green onions. Stir to combine. 

  4. Transfer to a serving bowl and top with a spoonful of chili crisp. Reserve the remaining chili crisp for another use. Serve with fresh vegetables, crackers, or use as a spread for sandwiches. 

Recipe Notes

Make ahead: The chili crisp can be prepared up to 2 days in advance and refrigerated in an airtight container for up to 1 month. The dip can be prepared up to 2 days in advance and refrigerated in an airtight container. 

Storage: Refrigerate leftover dip in an airtight container up to 4 days.