Partially split each washed/dried okra pod, keeping the top ½ inch of the stem uncut. Toss pods with oil and sprinkle with salt and pepper.
Place on a hot grill, flipping once lightly charred, and pods start to split open (about 5 minutes in total).
For dip, combine all ingredients and mix well. Serve with hot okra pods right off the grill.
When buying okra, look for unblemished brightly colored pods, that are 2-4” long and tender (but not soft). They only have a few days of shelf life in the fridge, so best to buy them on the day you plan on cooking them.