Sizzled Scallion Dip with Chili Oil | CookOS

Sizzled Scallion Dip

Name: Sizzled Scallion Dip with Chili Oil
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup sour cream; 1 cup labneh; 1/2 lemon, juiced; salt, to taste; 4 large scallions, thinly sliced; 1/4 cup cilantro, finely chopped, stems and leaves separated; 2 cloves garlic, thinly sliced; 1/4 cup olive oil; 1 tsp crushed red pepper flakes; 1 tsp Aleppo pepper

This Sizzled Scallion Dip combines a tangy sour cream and labneh base with a warm, spiced scallion and chili oil topping for an elevated take on a classic party dip.

🌍American 🏷️Sizzled scallion dip 🏷️Dip 🏷️Appetizer 🏷️Sour cream 🏷️Labneh

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🏷️Chili oil

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

1 cup sour cream
1 cup labneh
1/2 lemon, juiced
salt, to taste
4 large scallions, thinly sliced
1/4 cup cilantro, finely chopped, stems and leaves separated
2 cloves garlic, thinly sliced
1/4 cup olive oil
1 tsp crushed red pepper flakes
1 tsp Aleppo pepper

10 Ingredients

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Instructions

1
In a medium bowl, combine the sour cream and labneh.
2
Squeeze in the juice of half a lemon, season with salt, and stir until smooth. Set aside.
3
Prepare the aromatics: thinly slice the scallions, finely chop the cilantro (keeping leaves and stems separate), and thinly slice the garlic.
4
Heat the olive oil in a skillet over medium heat.
5
Add the sliced scallions, crushed red pepper flakes, and Aleppo pepper to the hot oil. Sauté, stirring occasionally.
6
Once the scallions begin to take on some color, add the chopped cilantro leaves and sliced garlic. Continue to cook until the garlic softens and just begins to turn golden.
7
Remove the scallion chili oil from the heat.
8
Spoon the sour cream and labneh mixture into a serving bowl, creating a smooth surface.
9
Spoon about two-thirds of the sizzled scallion mixture over the dip and gently swirl it in.
10
Top with the remaining scallion chili oil.
11
Garnish with the reserved chopped cilantro stems and serve.

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Tips & Notes

Pro tips

Heat the oil and aromatics just until fragrant—overcooking garlic or scallions will turn them bitter rather than sweet and savory.
Separate cilantro stems from leaves and add stems to the warm oil for deeper flavor, then scatter fresh leaves on top before serving for brightness and texture contrast.
The tangy base should be seasoned aggressively with lemon and salt before the topping goes on, since the warm oil topping will mellow the overall acidity.
Serve the dip while the scallion and chili oil topping is still warm; this contrast between cool creamy base and warm spiced oil is essential to the dish.

Substitutions

Labneh → Greek yogurt or mascarpone (adjust consistency with a touch of lemon juice)
Aleppo pepper → Smoked paprika or extra crushed red pepper flakes (paprika adds sweetness; flakes add more heat)
Cilantro → Fresh dill or parsley (keeps freshness but changes the herb profile)

Storage & make-ahead

Store the base covered in the refrigerator for up to 3 days. Prepare the sizzled scallion topping fresh within 2 hours of serving for optimal warmth and texture.

Common Questions

What is labneh and can I substitute it?

Labneh is strained yogurt with a cream cheese-like texture. You can use Greek yogurt, mascarpone, or an extra 1/2 cup sour cream as substitutes.

Can I make this dip ahead of time?

Yes, prepare the sour cream and labneh base up to 2 days ahead. Make the sizzled scallion topping and chili oil no more than 2 hours before serving for best flavor and texture.

What's the difference between crushed red pepper flakes and Aleppo pepper?

Red pepper flakes are hotter and more generic in flavor; Aleppo pepper is milder, fruitier, and more complex. Both add heat but Aleppo gives a more sophisticated finish.

How do I sizzle the scallions properly?

Heat olive oil until just shimmering (not smoking), add sliced garlic and let it cook 30 seconds, then add scallions. Cook 1-2 minutes until fragrant and slightly softened, then immediately add peppers and remove from heat.

Can I scale this recipe for a larger crowd?

Yes, double or triple the base proportionally. For the topping, scale the scallions and oil by the same factor but taste as you go since the ratio of topping to base matters.