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Green Onion Dip II

Green Onion Dip II

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Karen N.

Simple and delicious, this cream-cheese-based dip calls for a bit of milk for a smoother consistency. The longer it's refrigerated, the stronger the green onion flavor. This dip goes great with chips or veggies.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, blend cream cheese and milk. Use more milk as needed to obtain desired consistency. Stir in green onions and salt. Refrigerate until serving.
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Reviews

ChefNan
24
5/2/2008

I changed it quite bit, but it came out so delicious, I thought I'd share. Used a 16 oz sour cream, and about 8 ounces of activa yogurt. Chopped the green onions in a food processor, so they were very fine. Added a couple teaspoons of salt, onion powder, garlic powder, and just a hint of dill, maybe 1/2 teaspoon. Wonderful flavor

Scarlett
12
4/5/2008

My family has been making green onion dip for as long as I've been alive. May I suggest, reduce the green onions by a bunch and add 3-4 tbs pace/salsa and also I love to add a few squirts of Sirarcha. This recipe is a hit, even for onion haters :)

paynes
10
12/28/2004

The flavor to this dip is OK. I make a dip that is similar to this but adds flavor and presentation. Add real bacon bits along with the green onions to the mix instead of salt. Once the dip is chilled you can roll it in chopped pecans to make a cheese log. It's delicious when you dip in Wheat Thins!