Schezwan Dip
A fiery, garlicky Indo-Chinese dip with the bold heat of dried red chilies balanced by the subtle sweetness of sauteed aromatics. Perfect as a side for momos, spring rolls, or crispy pakoras.
For 8 servings
- prep
Soak the dried red chilies.
Remove the stalks from the dried red chilies. Soak them in just enough hot water to cover for 30 minutes until they soften. Reserve the soaking liquid.
- saute · ~6 min
Saute the aromatics.
1.Heat oil in a pan over medium heat.2.Add chopped garlic and ginger. Saute for 1-2 minutes until fragrant and lightly golden.3.Add chopped tomatoes and cook until they soften and turn mushy (3-4 minutes).4.Stir in sugar and salt, then switch off the heat. Let the mixture cool down.TIPDon't brown the garlic too much — it will make the dip taste bitter. - mix
Blend the dip.
Transfer the cooled tomato mixture to a blender. Drain the soaked chilies and add them to the blender along with soy sauce, white vinegar, and 2 tablespoons of the reserved chili-soaking water. Blend to a smooth, slightly coarse paste. Adjust consistency with more water if needed.
- simmer · ~5 min
Cook the blended mixture.
Pour the blended paste back into the same pan. Simmer on low heat for 4-5 minutes, stirring occasionally, until the dip thickens slightly and the oil starts to separate at the edges.
TIPStir frequently to prevent the bottom from scorching. - rest
Cool and store.
Transfer the Schezwan Dip to a serving bowl. Let it cool completely to room temperature. The dip will thicken further as it cools.
TIPThe flavors deepen and meld together beautifully after a few hours in the refrigerator.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always remove chili stalks before soaking to prevent bitterness.
- 2Reserve the chili soaking liquid — it adds depth to the dip's flavor.
- 3Sauté garlic and ginger just until fragrant; burnt garlic ruins the dip.
- 4Simmer the paste until oil separates for the authentic restaurant-style sheen.
- 5Store in an airtight jar in the fridge; it keeps well for up to two weeks.
- 6For a smoother dip, blend the paste for an extra minute with a splash of water.
Adapt it for your goals.
Smoky-schezwan
Add ½ tsp of smoked paprika or chop a smoked dried chipotle into the sauté for a deeper, smoky undertone that mimics charred restaurant-style flavors.
jain (no onion no garlic)Jain (no-onion-no-garlic)
Replace garlic and ginger with an equal amount of asafoetida (hing) powder and fresh turmeric — keeps the dip pungent and aromatic while adhering to Jain dietary restrictions.
sweeter schezwanSweeter-schezwan
Increase sugar to 1 tsp or add 1 tbsp of ketchup for a sweeter, less aggressive heat popular with kids or as a dipping sauce for fried appetizers.
Why this is on our healthy list.
Rich in Capsaicin
Dried red chilies contain capsaicin, which may help boost metabolism and provide anti-inflammatory properties.
Garlic for Immunity
Garlic and ginger are known for their immune-supporting compounds, including allicin and gingerol, which can help fight colds.
Low-Calorie Flavor Booster
This dip relies on aromatics and chilies, not heavy cream or butter, making it a low-calorie way to add big flavor to snacks.
Frequently asked questions
Fresh red chilies will produce a milder, less complex dip — dried chilies give the signature smoky, concentrated heat. If substituting, use half the quantity and skip soaking.
