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Green onion dip is a must-make for game day or any time a snack craving hits. Eat it with potato chips, crackers, or veggies!
I am a dip girl, through and through.
Any party or snacking opportunity where there is dip present, I’ll be sidled right up next to it with the chips. Crunchy chips and creamy dip? Yes, please.
We’ve been getting huge green onions from our CSA (truly, they are nearly the size of leeks) and though I love using green onions in everything, we ended up with a surplus.
Fortunately surpluses like that are perfect for crafting dips.
One reason I like this green onion dip is that you don’t need to cook the onions before slicing them and adding to the dip.
You can roast them if you like, but it’s not necessary! Roasting will make the onions a bit sweeter, if you don’t like the bite of onions.
Are green onions the same as scallions?
Depending on where you live, you might see green onions labeled as scallions. These are the same thing!
There doesn’t seem to be a consensus as to why some of us switched to calling them green onions, but the word “scallion” actually originates from the port of Askelon/Ashqelon in ancient Palestine, which was considered the origin of the onion at the time.
Some parts of the world call green onions “spring onions,” but here in the United States spring onions refers to immature onions with a partially formed bulb.
Green onions (or scallions) do not have a formed bulb on the end and have a fairly even thickness from root to tip.
You can eat all of a green onion, though some people prefer to just eat the green end.
If you save the bottom end of your green onion, you can regrow it! Check out my friend Aimee’s post about regrowing vegetable scraps.
How long does green onion dip last?
This green onion dip will last in an airtight container, in the refrigerator, for about 1 week.
You can serve it immediately after mixing together, but letting it rest for an hour or two in the refrigerator will help the flavors meld.
I recommend serving only what you need and storing the rest to help keep it cold and prevent chip or cracker crumbs from getting into the whole batch!
You might notice whey rising to the top of the dip. This comes from the sour cream, and is totally fine!
You can stir it back into the dip, or drain it off if you prefer.
Can I freeze green onion dip?
Because this dip is dairy based, I don’t recommend freezing it.
You can easily halve the recipe if you need less, or double it for a large crowd.
What can I serve with green onion dip?
All your favorite dippers are great with this dip.
I love using kettle chips, wheat crackers, and fresh bell pepper. They all provide a slightly different crunch and flavor on a party platter.
You can also use carrot sticks, broccoli florets, celery, nut thin crackers, pretzels… practically anything goes here.
Green onion dip is also a good option for a sandwich spread with sliced turkey or chicken.
Green Onion Dip
- 8 ounces sour cream
- 4 ounces cream cheese, softened
- 2 cups diced green onion
- ¼ cup chopped fresh parsley
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- In a medium bowl, mix together sour cream and cream cheese together until smooth. Stir in remaining ingredients until well blended.
- Taste and adjust salt and pepper as desired. Serve immediately or transfer to an airtight container and chill until ready to serve.