Home » Recipes » Course » Appetizers » Sizzling Scallion Oil Greek Yogurt Dip

Sizzling Scallion Oil Greek Yogurt Dip

Dec 28, 2023 | 4 comments

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.

Sizzling oil on top of creamy Greek yogurt on a teal plate.

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.

Complete your dip spread with a pile of fresh, soft focaccia, garlic butter flatbreads, crispy pita chips or crudites.

Ingredients

Ingredients for sizzling oil yogurt dip laid out and labelled.
  • 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).

Spoon your yogurt onto a serving plate, then top it with the sizzling oil and serve right away. I love serving this with soft focaccia, or crispy pita chips.

Got a question?

Can I make the dip in advance?

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.

How spicy is the oil?

It will depend on the spiciness of the chilli flakes you use – go for something mild if you’re worried, or skip them altogether.

Do I have to use fresh ginger?

I think you’ll get the best flavour with fresh ginger, but you can use ginger paste if that’s what you have.

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sizzling oil on top of creamy Greek yogurt on a teal plate.

Sizzling Scallion Oil Greek Yogurt Dip


  • Author: Kate Alexandra
  • Total Time: 12 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

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.


Ingredients

Units Scale
  • 2 scallions (spring onions), finely diced
  • 2 garlic cloves, crushed
  • 2-inch piece of ginger, diced (or grated, or use 1 tablespoon ginger paste)
  • 2 teaspoons chilli flakes
  • 1 teaspoon flaky salt
  • 1/4 cup neutral oil (sunflower, rapeseed, avocado, canola)
  • 1 cup thick Greek yogurt

Instructions

  1. Make the sizzling oil. Add the diced scallions, ginger, crushed garlic, chilli flakes and salt to a small heatproof bowl. Heat the oil over medium-high heat until it’s shimmering – to test if it’s ready, place the handle of a wooden spoon, or a chopstick, upright in the oil. If it bubbles up rapidly around it, then it’s good to go. Carefully pour the hot oil over the ingredients in your bowl.
  2. Assemble the dip. Spread the Greek yogurt onto a serving plate or bowl, then spoon the sizzling oil all over the yogurt. Serve with bread or your favourite crackers – I love serving it with chilli cheese focaccia and pita chips.

Notes

PREP AHEAD: You can prepare the sizzling oil three days before you want to serve the dip – store it in the fridge and spoon it over the yogurt to serve.

STORAGE INSTRUCTIONS: Any leftovers will keep for 3 days in the fridge.

INGREDIENT NOTES: You can play around with the ingredients based on what you like and what you have to hand – skip the chilli flakes if you’re worried about spice. Use ginger paste instead of fresh ginger if you like.

  • Prep Time: 10
  • Cook Time: 2
  • Category: dips
  • Method: stove top
  • Cuisine: american

Keywords: yogurt dip

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

GET YOUR FREE

Fakeaway

Favourites

E-BOOK NOW

This e-book includes my absolute favourite fakeaway recipes (popular takeaway dishes you can make at home!)

Leave a comment & rate this recipe

your email will not be published

4 Comments

  1. Abby

    I just made this as a little appetizer while I cook dinner. It is super easy and quite delicious! The only tiny little adjustment I made was adding a touch of lemon zest at the end (not in with the hot oil) for some brightness!

    Reply
    • Kate Alexandra

      Oh yay that’s so amazing!! Love the lemon zest idea for brightness – I like to mix it into the yogurt itself sometimes too x

      Reply
  2. Alphabet

    Really liked this post….Thanks for sharing such a mouthwatering recipie….

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star