Sesame and Scallion Dip

Name: Sesame and Scallion Dip
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ½ cup (120 g) sour cream, at room temperature; 3 tablespoons (45 ml) toasted sesame oil; 8 scallions (115 g) fresh scallions, white and light green parts, roughly chopped; 2 tablespoons (30 ml) soy sauce; 1½ tablespoons (22 ml) rice vinegar, unseasoned; 2 cloves (10 g) garlic cloves, minced; ¼ teaspoon (½ g) white pepper, ground; ½ teaspoon (2½ g) granulated sugar; 2 tablespoons (30 ml) water, add gradually as needed for consistency; 1 tablespoon (10 g) white sesame seeds, for garnish (optional)

From the MyKitchenBank Kitchen

A smooth, aromatic Chinese-inspired dip that highlights toasted sesame oil and fresh scallions blended with tangy rice vinegar and umami-rich soy sauce. The creamy base makes it perfect for crudités, steamed vegetables, or crispy crackers. Ready in just 10 minutes, though it tastes even better with 30 minutes of chilling for flavors to meld.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 1 cup (serves 4 as appetizer, 8 two-tablespoon portions)

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Steps

Before you start

Gather and measure all ingredients—mise en place is key for blending speed
Have your food processor or blender ready and clean
Rough-chop scallions (white and light green parts) before processing
Plan ahead if you prefer the dip chilled; it's ready in 10 minutes but tastes best after 30 minutes of resting

1
Combine creamy base
- Add sour cream (1/2 cup/120g) and toasted sesame oil (3 tablespoons/45 ml) to a food processor.
- These two ingredients form the smooth, rich foundation for the dip.
2
Add and blend aromatics
- Add the roughly chopped scallions (white and light green parts, about 115g/8 scallions) and minced garlic (2 cloves/10g).
- Blend for about 1 minute, pulsing as needed, until the scallions and garlic are finely broken down and the mixture is bright green and uniformly colored with no large pieces remaining.
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Ready when: Mixture is smooth, bright green, and uniforn throughout with no visible chunks of scallion or garlic
Tip: Avoid over-blending or the scallions will lose their bright color and fresh flavor; stop once you reach a fine, smooth texture.
3
Incorporate seasonings
- While the processor is running or after stopping, add soy sauce (2 tablespoons/30 ml), rice vinegar (1.5 tablespoons/22 ml), white pepper (1/4 teaspoon/0.5g), and sugar (1/2 teaspoon/2.5g).
- Pulse or blend for 15 seconds until all seasonings are evenly distributed throughout.
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Ready when: All seasonings are fully incorporated and the mixture has a uniform tan-brown color
Tip: The soy sauce will give the dip a light brown tint; this is expected and correct.
4
Adjust consistency
- Add water 1 tablespoon (15 ml) at a time, blending briefly after each addition, until the dip reaches your desired spoonable consistency.
- It should be thick and creamy but spread and dip easily, not stiff or lumpy.
- You may not need all 2 tablespoons (30 ml) of water.
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Ready when: Dip coats a spoon and spreads easily with a light push; it does not run or sit stiffly
Tip: Add water gradually—it's easier to thin a thick dip than to thicken a watery one. The dip will continue to loosen slightly as it sits.
5
Taste and serve
- Transfer the dip to a serving bowl.
- Taste and adjust seasonings as needed: add more soy sauce for deeper umami and saltiness, more rice vinegar for brightness and tang, or a touch more sesame oil for richer nuttiness.
- If desired, top with white sesame seeds (1 tablespoon/10g).
- The dip is ready to serve immediately, though it will taste even better if covered and chilled for 15–30 minutes, allowing the flavors to meld into a more rounded, integrated whole.
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Tip: For the finest flavor, prepare the dip 2–3 hours ahead and let it rest in the refrigerator; the flavors continue to develop and harmonize during this time.

Good to know

Tips

Toasted sesame oil is essential—never substitute regular sesame oil or neutral oil. The deep, nutty aroma of toasted sesame oil is what makes this dip distinctive. Look for bottles labeled 'toasted' or 'roasted' sesame oil.
Taste constantly as you add seasonings. Soy sauce and rice vinegar both add volume and flavor, and balance is everything—you want a harmony of umami, saltiness, and bright acidity without any one dominating.
This dip pairs beautifully with crudités (carrots, cucumbers, bell peppers, snap peas), steamed or blanched vegetables, crispy crackers, or scallion pancakes. It also works wonderfully as a dipping sauce for grilled chicken, shrimp, or dumplings.
Make the dip 2–3 hours ahead of serving. Unlike dips that are best fresh, this one benefits from resting time as the flavors meld and round out. A freshly made batch will taste bright and sharp; a rested batch tastes deeper and more sophisticated.

Make ahead

Prepare the dip up to 2 days in advance. Cover and refrigerate in an airtight container. The flavor actually improves after a few hours of chilling. Stir gently before serving.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Do not freeze—the sour cream base will separate and become grainy when thawed. Serve cold or at room temperature. If the dip thickens from sitting, stir in 1 tablespoon (15 ml) of water to loosen it.

Substitutions

sour cream → plain Greek yogurt. Use 1/2 cup (120g) Greek yogurt for a tangier, protein-rich dip that is lighter than sour cream but still creamy.
sour cream → mayonnaise. Use 1/2 cup (120g) mayonnaise for a richer, more indulgent texture. The dip will be less tangy and more savory.
sour cream → tahini mixed with water. Replace sour cream with 1/4 cup (60 ml) tahini whisked with 1/4 cup (60 ml) water for a more authentically sesame-forward dip. Reduce soy sauce to 1 tablespoon (15 ml) since tahini is richer and saltier.
fresh scallions → scallion greens only. Use only the dark green tops for a milder, more delicate onion flavor. You will need about 1.5 bunches (170g) to compensate for the milder taste.