This easy green onion dip recipe is perfect for any vegetable platter or charcuterie board. It’s made in 15-20 minutes with Greek yogurt (substitute sour cream), jalapeños, and scallions. Serve it for dipping with veggies, as a green onion chip dip, or as a sauce. Let’s blend it up!
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Why this green onion dipping sauce recipe is so good…
- Great spring recipe.
- Make it using an indoor grill pan – or on a cast iron skillet.
- It adds so much flavor to veggie platters and other dishes.
- Use it for dipping or as a sauce for proteins like coulotte steak or smoked turkey.
- You can mix up this dip recipe in about 5-10 minutes.
- It’s a good dip to make ahead of time (the morning of serving).
- New to making sauces? See my quick video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make this onion dip recipe.
Dip ingredients
- Green onions (scallions)
- Jalapeño (pith and seeds removed, unless you want this dip spicy)
- Olive oil
- Garlic powder
- Cilantro
- Greek yogurt (plain, whole milk)*
- Salt
*see FAQ for tips on substituting sour cream or cream cheese.
To garnish green onion dip
- Sliced green onions
- Cilantro
How to make green onion dip
Now I’ll walk you through it…
- Prep the green onions and jalapeño.
Trim off roots and wilted green edges from the green onions. Brush vegetables with olive oil and sprinkle with garlic powder. - Pan grill or sear onions and jalapeños.
Turn a grill pan or large cast iron pan to medium-high. Add green onions and jalapeño. Sear / grill a few minutes on each side (turning regularly) until lightly browned, before they’re charred – about 3-5 minutes each side. Remove from heat. When cool enough to touch, rough chop vegetables into 2-3” chunks so they’re easier to blend. - Blend Greek yogurt dip ingredients together.
To a blender, add grilled green onions and jalapeno, cilantro, ½ cup Greek yogurt, and salt. Pulse until combined. Mix in remaining Greek yogurt with a spoon (this helps it keep a thicker consistency than blending all the yogurt at once). Serve with vegetables, bread, crackers, etc.
FAQs
Yes, you can use cream cheese and sour cream interchangeably for the Greek yogurt in this dip. I personally wouldn’t use cream cheese, because it is a much thicker consistency. I’m more likely to use sour cream to make a dip that’s tangy in it’s own unique way.
No, I just use a small blender, like the Nutribullet. You can also use an immersion blender.
With potato chips, crackers, crusty pan grilled bread, or with raw vegetables.
We use it as a salad dressing for something like this kale apple salad. Or we’ll use this appetizer recipe as a sauce the next day, smothered on pan grilled chicken or this tri tip recipe. We’ve even used it as a sauce on this chicken taco pizza.
New recipes and foodie guides….
- Tri tip (it’s so good!)
- Chicken enchiladas with homemade enchilada sauce
- Homemade pizza
- Smoked wings
- Traeger pizza
- Pan grilled chicken
- Bacon wrapped hot dogs
- Potato side dishes
- Pasta side dishes
- Baked brisket
- Sous vide frozen steak
- Cooked chicken temp guide
- Jalapeno ranch sauce
- Sous vide pork chops
- Coulotte steak
- GUIDE: How to make hamburger patties
- GUIDE: Aerogarden
- Best restaurants in Portland
- Blackstone griddle recipes
Grill and smoker recipes…
- Grilled chicken wings
- Smoked pizza
- Smoked chicken
- Smoked tri tip
- Traeger pulled pork
- Grilled shrimp
- Smoked turkey breast
- Smoked chicken wings
- Smoked ham
- Flank steak marinade
- Skirt steak marinade
- Smoked mac and cheese
- Smoked chicken breast
- Grilled broccoli
- Smoked queso
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about how to make this sour cream scallion dip. Don’t forget to try it as a sauce on smoked chicken or sous vide ribeye steak the next day. It’s so good.
If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
Grilled Green Onion Dip With Greek Yogurt And Jalapeños Recipe | Sip Bite Go
Equipment
Ingredients
Dip ingredients
- 5 green onions
- ½ jalapeño pith and seeds removed
- 1 tsp olive oil
- ½ tsp garlic powder
- 5 sprigs cilantro fresh
- 1.5 cups Greek yogurt plain, whole milk, divided
- ¼ tsp salt
To garnish green onion dip
- 1 green onion sliced
- 1 tsp cilantro fresh chopped
Instructions
- Prep the green onions and jalapeño. Trim off roots and wilted green edges from the green onions. Brush vegetables with olive oil and sprinkle with garlic powder.
- Pan grill or sear onions and jalapeños. Turn a grill pan or large cast iron pan to medium-high. Add green onions and jalapeño. Sear / grill a few minutes on each side (turning regularly) until lightly browned, before they’re charred – about 3-5 min each side. Remove from heat. When cool enough to touch, rough chop vegetables into 2-3” chunks so they’re easier to blend.
- Blend Greek yogurt dip ingredients together. To a blender, add grilled green onions and jalapeno, cilantro, ½ cup Greek yogurt, and salt. Pulse until combined. Mix in remaining Greek yogurt with a spoon (this helps it keep a thicker consistency than blending all the yogurt at once). Serve with vegetables, bread, crackers, etc.
Mimi says
Using a spoon to mix in part of the yogurt later is valuable advice! Thanks for that! I’ve made other yogurt sauces in the past and was always a little deflated when they turned out with such a thin consistency. I was ecstatic when this sauce turned out thick . . . and DELICIOUS too! Yum!