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Make the garlic confit by cooking the garlic covered in neutral oil on low heat for 15-20 minutes until soft enough to easily smash flat with a fork
Place the chopped scallions into a heat proof container and fit a fine mesh sieve on top, then pour the hot oil over the scallions and collect the finished garlic in the sieve
Set the garlic aside and after 5 minutes of marinating in the oil, use the sieve again to catch the scallions and separate the garlic and scallion infused oil, then save the oil in an airtight container in the fridge for up to a week
Use a food processor or mash the garlic by hand and mix it with the greek yogurt, mayo, sour cream, soy sauce, rice vinegar, salt, and white pepper, reserving some wilted scallions for topping
Top the dip with chili oil and a few spoonfuls of the wilted scallions, then keep refrigerated until just before serving