Green onion dip for your next party or serve as an appetizer with crackers or spread on toast with your charcuterie board. Better than the store bought mix and just as easy to make.
There are times of the year like holidays, summer cookouts or random family get togethers were you have to serve a ton of hungry mouths.
Something like this green onion dip will keep them busy while you prep the main course meal.
There is a dip mix that you can buy in the store but it’s full of a bunch of chunk and never taste as good as something homemade. Luckily the homemade version of green onion dip is really easy.
Dips like buffalo chicken dip can be a bit time consuming with the baking and such but this requires no cooking at all.
Let’s go step by step on the easy version of this tasty dip.
How To Make Green Onion Dip
These are the few ingredients you need
- Green onions
- Cream cheese
- Sour cream
- Fresh parsley
- Garlic Powder
- Apple cider vinegar
- Salt & black pepper
Quick tips and possible variations
- If you are not a cream cheese fan you can sub with greek yogurt. It’s thick enough to hold up in the recipe. But, I will say you can’t taste the cream cheese in the green onion dip. The same goes for the sour cream, you can swap out with yogurt. To add, you can taste the sour cream in the recipe.
- Minced garlic over garlic powder. For a dip recipe, I think garlic powder works best. Otherwise, you’ll be adding raw garlic in the dip.
- You’ll need that boost of acidity in the recipe. Apple cider vinegar works great in a small amount but you could swap that out with a lemon or lime as well.
Making the green onion dip recipe
- To start, about 30 minutes before you’re ready to make the recipe remove the cream cheese from the refrigerator. This will allow it to soften enough for mixing.
- Next, wash then chop up the green onions and parsley.
- In a large bowl, add the cream cheese, sour cream and white onion pieces. Now, with an emulsive blender bring all of that together. Some people use a food processor but I find the blender to be easier and you leave chunks in as well.
- After blending, add in the parsley and the green bits of onion. You can blend a little if you want here to break things up a little more but it’s not needed.
- Then, add in the garlic powder, salt, apple cider vinegar and black pepper. You’ll need to salt to taste.
- Lastly, allow to sit covered in the refrigerator before serving for about an hour. It’s even better if you can let it sit overnight. Serve when ready with crackers or across serving toast like baguettes.
Making ahead & storing leftovers
When making any dip I suggest making it ahead of time. While dips sit the flavors come together as one and make them amazing. This green onion dip is definitely better the next day.
With leftovers, simply cover the serving bowl or store in an airtight container for about 3 days max. This is not a recipe to be frozen due to the dairy.
Frequently Asked Questions (FAQs)
Do I use the green and the white parts of the green onion?
For this recipe you will use both. I made specific instructions on how much to use of each to bring a good balance of flavor.
What is green onion dip made of?
The store bought mix contains a bunch of starches and sugars. But, this homemade version has cream cheese for thickening, sour cream and chopped green onion. Along with parsley for an herb and seasonings.
Other appetizers to serve at your next party
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Green Onion Dip
Ingredients
- 1.5 cup green onion, chopped (1/2 cup white part, 1 cup green part) (this is about 2 bunches)
- 8 ounces cream cheese
- 3/4 cup sour cream
- 1/4 cup fresh parsley, chopped
- 1 teaspoon apple cider vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- To start, about 30 minutes before you're ready to make the recipe remove the cream cheese from the refrigerator. This will allow it to soften enough for mixing.
- Next, wash then chop up the green onions and parsley.
- In a large bowl, add the cream cheese, sour cream and white onion pieces. Now, with an emulsive blender bring all of that together. Some people use a food processor but I find the blender to be easier and you leave chunks in as well.
- After blending, add in the parsley and the green bits of onion. You can blend a little if you want here to break things up a little more but it's not needed.
- Then, add in the garlic powder, salt, apple cider vinegar and black pepper. You'll need to salt to taste.
- Lastly, allow to sit covered in the refrigerator before serving for about an hour. It's even better if you can let it sit overnight. Serve when ready with crackers or across serving toast like baguettes.