Why this recipe works
Do you like green onions? Then you’ll love this creamy green onion dip recipe! It’s so easy to make but packs in so much flavor! It’s perfect for dipping gluten-free toasted bread, potato chips, carrot sticks, celery sticks or gluten-free crackers in. It would also be fantastic poured into a hollowed out gluten-free bread bowl and served with the leftover bread.
Whether you’re looking for an amazing appetizer for your next party or an easy dip recipe while you watch football on the couch, this homemade green onion dip is just what you need.
You’ll love this recipe because:
- Cream cheese – Make sure that your cream cheese is softened to room temperature so that it can easily combine with the other ingredients. I prefer to use a full fat cream cheese instead of the ⅓ less fat cream cheese.
- Sour cream – Sour cream makes this dip smooth, creamy, and easy to dip into! If you don’t have sour cream, you can also use a plain Greek yogurt instead.
- Green onions – You’ll need a big bunch of green onions for this recipe, which are sometimes called scallions depending on where you are and the grocery store you are visiting. Use 1 cup of the green onions in the dip, but cut a few extra if you would like to garnish with them. I like to cut my green onions thinly on the bias for a beautiful presentation and it also makes them less chunky to bite into.
- Fresh parsley – Fresh parsley is used to provide more flavor and balance out the green onion. If you don’t have fresh parsley, you can use fresh dill for a different flavor. You can also use dried parsley if you absolutely can’t get fresh herbs. But, only use 1 teaspoon of dried parsley in place of the fresh parsley.
- Lemon juice – Use fresh lemon juice for best results. You only need 1 tablespoon which you should be able to get from ½ of a small lemon.
- Garlic powder and onion powder – These two spices provide more flavor to the dip without adding much bulk. The combination together is delicious!
You can use both the green and white parts of the green onion. The green part is more mild tasting, whereas the white part has a stronger onion flavor. If you prefer a more mild green onion dip, use only the green parts.
This homemade green onion dip is so easy to make from scratch with just 7 simple ingredients and 5 minutes of hands-on time. The matching photos below are to help you see the texture and consistency of the sour cream onion dip at various stages so that you can make this delicious appetizer perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
French onion dip (also sometimes called California dip) is a dip that is usually made with sour cream and French onion soup mix, which has dehydrated onions and beef broth in it. Whereas, green onion dip is made using fresh green onions like we did in this recipe!
Yes, this homemade onion dip is naturally gluten-free! Just be sure to double check all ingredients if you are serving for someone who has celiac disease or is gluten-free for other reasons. Also be sure that the dippers you choose are gluten-free! I love to use Ruffle potato chips with this dip.
Scallions and spring onions are the same thing. You can buy whichever name you see at your local grocery store. Spring onions will look similar to scallions and green onions but have a larger white bulb at the end. They are stronger than scallions and green onions.
You can use both the white and green parts of the green onions. Only the root is not edible. The white part of the green onion has a stronger onion flavor than the green part of the onion. I like to use a combination, but you can just use the green part if you prefer a milder onion flavor.
hints & tips
- Storage: You can store leftover dip in an air-tight container in the refrigerator for 3-5 days. This is also a great way to make ahead an easy appetizer for a party. Just make a day in advance and bring the airtight container with you to the party.
- Freezer: I do not recommend freezing this homemade dip. The texture will change in the freezer, with the dip separating and becoming grainy.
There are so many different ways to serve this green onion dip! You can serve it with potato chips, like I did. Ruffles original potato chips are a favorite in this dip.
You can also use crackers, toasted bread, or tortilla chips as dippers. You can also hollow out a bread bowl and add the dip to the center, using the discarded pieces of bread as dippers. Be sure to use gluten-free if you need to.
For a lighter take on this creamy dip, cut up raw vegetables, like fresh celery sticks, carrot sticks, bell peppers, and cucumber slices. Crunchy fresh-cut veggies make great dippers!
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Green Onion Dip
- 8 ounces full-fat cream cheese (softened (226g))
- 1 cup sour cream (245g)
- 1 cup green onions (sliced (50g))
- 1/4 cup parsley (chopped finely (10g))
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Add the cream cheese and sour cream in a mixing bowl. Use an electric mixer to mix until combined.
- Then stir in the green onions, parsley, lemon juice, garlic powder, salt and black pepper until evenly distributed.
- Refrigerate for at least an hour for the flavors to meld together.
- Top with additional sliced green onions before serving if desired.
- This recipe is naturally gluten-free. If you have celiac disease or are on a gluten-free diet, be sure to check ingredients to ensure all ingredients are gluten-free and manufacturing practices have not changed.
- If you are gluten-free, be sure to serve this dip with gluten-free chips, breads, crackers or some fresh cut veggies.
- Make sure that your cream cheese is softened to room temperature before mixing it together with the sour cream. If it’s too cold, it will not combine well.
- If you need to soften cream cheese quickly, place the foil wrapped brick of cream cheese (remove from the cardboard packaging) into a bowl of warm water for about 10 minutes. The water will soften the cream cheese and the foil packaging will keep any water from getting inside the cream cheese package.