I make some version of this green onion dip every time we host people. It takes about 5 minutes to throw together and people go back for more of it than anything else on the table. Cream cheese and sour cream get softened and mixed, then loaded up with fresh green onions, parsley, garlic powder, and onion powder. No cooking, no special equipment, just a bowl and a spoon.
The trick is giving it time in the refrigerator before you serve it. It’s good right away, but a few hours in, the green onion really works its way through the whole thing. I serve it with potato chips most of the time, but it’s just as good with gluten-free crackers, fresh vegetables, or spread on a piece of toasted gluten-free bread.
Why You’ll Love This Recipe
Ingredients
Ingredient Notes
- Cream cheese – Use full-fat cream cheese, softened to room temperature, instead of the 1/3 less fat version. It needs to be soft enough to blend smoothly with the other ingredients.
- Sour cream – This is what makes the dip smooth and creamy. Plain Greek yogurt works as a swap if that’s what you have on hand.
- Green onions – You’ll need 1 cup, sliced thin on the bias. Cut a few extra if you want some for garnish on top. You can use both the white and green parts. The white part has a stronger onion flavor, so stick to just the green parts if you want something milder.
- 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 – Just 1 tablespoon, about half of a small lemon. Use fresh juice rather than bottled.
- Garlic Powder and Onion Powder – A small amount of each rounds out the dip and adds depth that the fresh green onion alone doesn’t give you. Don’t skip either one just because you already have green onion in there.
Give It Time to Chill
This dip tastes good right after mixing, but it’s better after at least an hour in the refrigerator. The flavors need time to meld together, especially the garlic powder and onion powder. If you can, make it the morning of or even the day before you plan to serve it.
Recipe FAQs
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!
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.
Expert Tips
Storage Instructions
- 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.
Serving Suggestions
I serve this with Ruffles original potato chips most of the time, but it works just as well with gluten-free crackers, tortilla chips, toasted gluten-free bread, or fresh vegetables like celery, carrots, bell peppers, and cucumber. You can also hollow out a gluten-free bread bowl and pour the dip into the center with the extra bread cut up for dipping.
This is one of my favorite dips to put out when I’m making a big spread because it comes together so quickly. It gives me something to set out right away while I’m still working on everything else.
My Gluten-Free Spinach Artichoke Dip is a good warm counterpart to this cold dip on the same table. My Gluten-Free Buffalo Chicken Dip works well alongside it for game day when you want a spread with a few different options. And my Cream Cheese Stuffed Mini Peppers are easy to make at the same time and round out the table.
Green Onion Dip
Ingredients
- 8 ounces (226 g) full-fat cream cheese - softened
- 1 cup (245 g) sour cream
- 1 cup (50 g) green onions - sliced
- ¼ cup (15 g) parsley - chopped finely
- 1 tablespoon (15 g) lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a large bowl, combine the softened 8 ounces (226 g) full-fat cream cheese and 1 cup (245 g) sour cream. Mix until smooth and well combined.
- Add the sliced 1 cup (50 g) green onions, chopped ¼ cup (15 g) parsley, 1 tablespoon (15 g) lemon juice, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt. Stir until everything is evenly incorporated.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Garnish with additional sliced green onions before serving if desired.
Notes
- Gluten-Free Note: 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.
- Cream Cheese: 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.
