Creamy Green Onion Dip without Sour Cream

The best bold flavor, zero cooking appetizers that doesn’t require a grocery haul. This Creamy Green Onion Dip without Sour Cream turns basic pantry staples into a high-end dip that’s just as good on a potato chip as it is drizzled over grilled salmon. You can add sour cream if you like.

Why Make This Green Onion Mayo Dip

Bold flavor, zero cooking. This creamy green onion dip is the ultimate “emergency” appetizer—low effort, high reward, and better after a quick chill in the fridge.

This crowd-pleasing dip is great served with:
sandwiches and burgers, as a dip for vegetables or potato chips or crackers, or even with sliced and fried eggplant slices.

Instructions

1. Combine ingredients: In a medium bowl, thoroughly mix the mayonnaise, sliced green onions, lemon juice, salt, and pepper.
2. Chill (optional but recommended): For the best flavor, cover the dip and refrigerate for at least 1-2 hours to allow the flavors to meld.
3. Serve: Stir well before serving with your choice of potato chips, crackers, or fresh vegetables. 

Variations of Scallion Dip

You can easily customize the dip to your preference:

• Creamier texture: Add ½ to 1 cup of sour cream or Greek yogurt to the mixture to create a richer, tangier dip.
• Smoky flavor: Roast or char the scallions in a hot skillet with a little olive oil before adding them to the dip for a sweet, caramelized, and smoky taste.
• “Million Dollar Dip”: Mix in shredded cheddar cheese and slivered almonds for a hearty, popular party dip.
• Added depth: Incorporate minced garlic, a teaspoon of Dijon mustard, or a pinch of cayenne pepper for extra complexity. 

What to Pair with Green Onion Mayo Dip

Sole Fillets

Cod Fish Bites

Oven Roasted Eggplant Slices

Any variety of salads

FAQs

1. Can I make this dip ahead of time? Yes, and you should! Chilling it for 30 minutes to 2 hours allows the flavors to meld. It stays fresh in an airtight container for up to 4 days.
2. How do I stop the dip from being too greasy? Add acidity, like a teaspoon of lemon juice or vinegar, to cut through the fat. Also, ensure your green onions are completely dry after washing to prevent the mayo from separating.
3. What can I use instead of mayo? You can substitute half or all of the mayo with Greek yogurt or silken tofu. This adds protein and tang, though the texture will be slightly less silky.
4. My dip is too thin—how do I thicken it? Chill it in the fridge to help the fats firm up, or fold in a tablespoon of softened cream cheese for an instant fix.
5. Which part of the green onion should I use? Use both. The white parts offer a sharp, pungent bite, while the green tops provide fresh color and a mild, earthy crunch.

Related Recipes

Garlic Aioli without Mayo

Tartar Sauce

Tahini

Enjoy!