Green Onion Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 Cutting board
- 1 Chef's knife
- 1 set measuring cups
- 1 set measuring spoons
- 1 plastic wrap or airtight container
Ingredients
- 1 cup sour cream full-fat
- 1 cup mayonnaise full-fat
- 1 tablespoon lemon juice fresh
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon paprika
- 1 cup green onions finely both green and white parts; sliced
Instructions
- Add sour cream and mayonnaise to the mixing bowl and whisk until smooth and fully combined.
- Stir in the lemon juice and Worcestershire sauce until evenly incorporated.
- Add kosher salt, black pepper, garlic powder, onion powder, and paprika, then mix well to distribute the seasonings.
- Fold in the finely sliced green onions until they are evenly spread throughout the dip.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
- Refrigerate the dip for at least 30 minutes to let the flavors meld.
- Stir the dip once more before serving and transfer to a serving bowl if desired.
- Serve chilled with chips, crackers, or fresh vegetables.
Notes
For best flavor, let the dip rest for a few hours or overnight, as the green onion and seasonings intensify over time; if you prefer a lighter version, substitute part of the sour cream with Greek yogurt, but keep some mayonnaise for richness. Chop the green onions very finely for a smoother texture, and if the dip thickens too much after chilling, loosen it with a tablespoon of milk or cream at a time. Adjust salt cautiously, since many dippers like chips and crackers are already salty, and always keep the dip refrigerated, discarding any leftovers that have been at room temperature for more than 2 hours.
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