Spring Onion Dip

Okay, for a supremely boring name, this recipe hits. If you are looking for a stunning, delicious recipe (that will be cleaned from the appetizer table within minutes) this spring onion dip with crispy fried spring onion greens is it. If you are having ramp-fomo (I see you!) and are looking for a way to get the same feeling as ramps without having to forage them for yourself, this recipe is also a great solution. The base of this dip is a dreamy, creamy mixture of yogurt and caramelized spring onions. It tastes like sour cream and onion dip but just a touch better. The topping is crispy, zesty fried spring onion greens, meaning we use the whole spring onion, and we get all of the delicious results.

If you need a spring appetizer or a dip to impress your friends, Spring Onion Dip should be first on your list!

What are spring onions and where can I find them?

Spring onions are one of my favorite parts of, well…spring! They are basically under developed onions, meaning the bulb hasn’t had time to full form yet. They are harvested early and are identified by either their small white bottoms, or occasionally purple (see image above). They are also commonly cross referenced as scallions, so either would be suitable for this recipe.

The main difference between spring onions and scallions is scallions tend to be much smaller and less developed, meaning you would need a few more to get all the yield you need for this recipe.

Spring onions tend to start popping up in grocery stores and in farmers’ markets around April to mid-May. This is when farmers are eager to harvest them, and I am eager to maximize all their sweet onion flavor!

Ingredients you will need for this spring onion dip

This dip makes me feel like Ina Garten because it is simple but it is GOOD. Here is everything you’ll need:

• 6 to 7 medium spring onions, they vary in size so aim to pick up an 8 ounce bushel
• 3/4 cup extra virgin olive oil, divided
• 6 garlic cloves, enough to yield 2 tablespoons of grated garlic, 30 grams / 1 ounce
• 1 medium lemon, for zest and juice
• 1 1/2 cup of greek yogurt or skyr, 350 grams / 12 ounces
• Diamond Crystal kosher salt
• 1/2 teaspoon red pepper flakes

How to use all of your spring onions

This recipe uses spring onions two ways, with I think makes it doubly delicious.

The first way is that we are caramelizing the spring onion bottoms. We all know a caramelized onion is the peak flavor of onion (don’t argue with me on this one, just…please). And trust me, caramelizing the already sweet spring onion bottoms is worth the wait. I tell people this replicates a great sour cream and onion dip, but it’s just a touch healthier with a little bit more depth. Plus, you can prep the rest of the recipe while the caramelize. A win-win.

The second thing we do is fry the spring onion greens with lemon zest and garlic. And ooooohhhhh, let me tell you how good that makes them. The green tops get all frizzled and crispy, with the garlic coming in to help mimic ramps. This is a quick process, so it’s just the finisher of this recipe, and a great way to get both texture and flavor.

How to assemble and serve this spring onion dip

I like to serve this dip on a plate instead of a bowl, that way guests can get both the creamy, rich yogurt part of the dip, as well as a good helping of crispy-fried onion tops.

Get a large platter and swirl the onion dip in an even layer. Then scatter the fried greens on top. Make sure to evenly distribute the fried greens so that everyone can get a piece!

Ingredient substitutions

I’ve started adding substitutions to these posts and you all have loved them. So I, of course, want to keep them coming! Here are some great subs for this recipe:

• SPRING ONIONS – sub these for scallions, or ramps if you are so lucky! You can also do a mix of shallots (for the whites) and scallions (for the greens).
• GARLIC – you can use pre-grated jarred garlic instead, or 1 1/2 teaspoons of garlic powder, or 2 teaspoons of dried garlic flakes.
• LEMON ZEST – you can omit this from the recipe or use 2 teaspoons of lemon juice in its place.
• RED PEPPER FLAKES – sub these for Aleppo pepper flakes, sumac (if you like some fruitiness), gochugaru, or any red chili flake that you have in your pantry.
• OLIVE OIL – while olive oil will give you the best flavor by far, you can sub in a high-quality avocado oil if you are in a pinch.

And that’s it for how to make this Spring Onion Dip!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Spring Onion Dip

5 from 2 votes

This is a perfect crowd-pleasing, delicious dip that uses every single part of the spring onion. This dip tastes like a sour cream and onion dip, but just a bit lighter, zestier, and with the addition of some olive oil fried spring onion greens on top. The dip is a mix between creamy and crispy, meaning you get the best textures in every bite.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Course: Appetizer

Cuisine: American, Fusion

Keyword: appetizer, dip, snack, spring onion

Servings: 4 to 6 as an appetizer

Equipment

• 1 chef's knife
• 1 medium sauté pan
• 1 rasp-style grater

Ingredients

• 6 to 7 medium spring onions they vary in size so aim to pick up an 8 ounce bushel
• 3/4 cup extra virgin olive oil divided
• 6 garlic cloves enough to yield 2 tablespoons of grated garlic, 30 grams / 1 ounce
• 1 medium lemon for zest and juice
• 1 1/2 cup of greek yogurt or skyr 350 grams / 12 ounces
• Diamond Crystal kosher salt
• 1/2 teaspoon red pepper flakes

Instructions

• Begin by slicing the spring onions. Thinly slice the bulbs, or white section, until you have about 1 2/3 cup (5.5 ounces) of yield. Separate them from the greens and set aside.
• Set a medium sauté pan over medium heat and add 1/4 cup of extra-virgin olive oil.
• Add the sliced spring onion bulbs and season with 1/2 teaspoon of salt. Stir and reduce the heat to low. Let these caramelize for 35-45 minutes while you prepare the rest of the recipe. It’s worth the wait!
• Use this time to thinly slice the spring onion greens until you have 3 cups (3 ounces) of yield.
• Grate 6 garlic cloves until you have 2 tablespoons of grated garlic.
• Zest the lemon until you have 1 tablespoon of lemon zest.
• In a medium bowl, add to 1 1/2 cups of greek yogurt or skyr. When the bulbs are caramelized, add them into the skyr and season with 1/2 teaspoon of salt. Squeeze in 1 tablespoon of lemon juice. Mix to combine.
• Place the pan back over medium heat and add the remaining 1/2 cup of olive oil. Let this heat up for a few minutes, then add the sliced greens.
• Swirl the greens in the oil, allowing them to simmer and fry. Season with 1/2 teaspoon of salt, 1/2 teaspoon red pepper flakes and add the lemon zest.
• Cook, stirring often, for 3-4 minutes or until the greens are wilted. Then add the grated garlic and cook another 3-4 minutes or until the garlic is golden and fragrant and the greens are slightly golden and crisp.
• Use a slotted spoon to transfer the crispy greens to a paper towel to drain.
• Pour the oil from the pan into the skyr mixture and mix. This injects all that fried spring onion flavor right back into the dip. Taste and season as preferred.
• To serve, swirl the creamy caramelized spring onion dip onto a plate. Scatter the fried greens on top.
• Serve with your favorite things to dip!