Piling a speedy sizzling oil loaded with gorgeous aromatics (think scallions, ginger, garlic and chilli) on top of creamy Greek yogurt has to be one of the easiest dips around. Perfect for last-minute entertaining, or as part of an appetizer party food spread.
If I have a go-to appetizer for easy entertaining, it’s a spread of colourful dips. Not only are they super easy to make, but you can prep them well ahead of time, and they look gorgeous to boot. This sizzling scallion number is as easy as they come. You don’t need any special equipment, and it comes together so quickly.
This is one of those brilliant recipes that looks so impressive but takes such little effort. Just chop up a few lovely aromatics, then pour over a little hot oil to bring the flavours together. Grab yourself some thick, creamy Greek yogurt and pile it all on top. It will take you 10 minutes, max, to make, plus you have the added drama of that glorious sizzling oil sound which is quite fun for guests to experience too. If you like the sound of this oil, I think you’ll enjoy this ginger scallion sauce (which is very similar in flavour and process), or 30-minute chilli oil too.
- Scallions (spring onions). I always have a bunch of these in my fridge – they’re fab for bringing fresh flavour to anything and something truly magical happens when they’re paired with the rest of the ingredients here.
- Ginger. Fresh ginger is best if possible – there’s just something about it that brings a gorgeous light and zingy flavour to freshen up the oil. You can grate it if you like (and if you do, you won’t need to peel the skin which is a bonus), or dice it finely.
- Garlic. For me, there’s no limit when it comes to garlic, so I’m using 4 cloves here. You can reduce that if you like (or increase it!)
- Chilli flakes. I love to use Korean red bell pepper flakes here – they provide a lovely rich colour and are pretty mildly spiced – but regular chilli flakes are perfectly fine too.
- Almonds. These give the oil a lovely extra crunchy element – you could swap them for another nut like peanuts, cashews, pistachios, pecans, walnuts or macadamias, or use sesame seeds or pumpkin seeds for a nut-free version.
- Oil. You want to use a neutral-tasting oil so the flavours of your ingredients really shine through, so canola, sunflower, rapeseed or avocado are good choices. Olive oil is too strong, so don’t use it.
You’ll also need thick Greek yogurt (fat-free Greek yogurt is absolutely fine). I prefer the texture of Greek yogurt over plain natural yogurt (which is a lot runnier), but you can use that if you like.
How to make it
Add all your sizzling oil ingredients to a small heatproof bowl, then heat your oil on the stovetop for a couple of minutes. To check it’s ready, hold a chopstick – or the handle of a wooden spoon – upright in the oil. If it bubbles up rapidly around the chopstick/spoon, it’s good to go. Pour the hot oil over the ingredients in your bowl (and delight at the GLORIOUS sound).
Got a question?
You can make the oil three days before you want to serve the dip – just store it in the fridge and spoon it over the yogurt when you’re ready to serve.
It will depend on the spiciness of the chilli flakes you use – go for something mild if you’re worried, or skip them altogether.
I think you’ll get the best flavour with fresh ginger, but you can use ginger paste if that’s what you have.
Like this recipe? Here are more quick and easy dips for you
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print