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Sizzled Scallion Chili Dip
Bring to your next potluck dinner and watch the crowd go wild.
4 scallions (or green garlic), white and light green parts, thinly sliced
2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives
Flaky sea salt
2 cups labneh, full-fat Greek yogurt, or sour cream
2 tablespoons fresh lemon juice
Freshly ground black pepper
Bowlcut Chili Crisp
- 1. Heat Bowlcut Chili Crisp, scallions, and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange.
- 2. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
- 3. Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper.
- 4. Spoon into a bowl and swirl in the sizzled scallion mixture.
- 5. Top with extra cilantro and flaky sea salt, if you like.
