Start by thinly slicing the scallions, separating the white parts from the green tops, aiming for about ¼ inch thickness.

Heat a dry skillet over medium-high heat and add the dark green parts of the scallions. Cook for about 6 minutes, turning occasionally until charred.

In a bowl with the charred scallions, add the reserved white parts, chili crisp, mayonnaise, and sour cream. Stir until well combined and creamy.

Taste and mix in sriracha based on spice tolerance, starting with a small amount. Adjust to reach desired heat level.

Transfer the dip to a serving dish and sprinkle additional chili crisp on top. Serve with crackers, chips, and veggies.