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 underdeveloped onions, meaning the bulb hasn’t had time to fully 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 referred to as scallions, so either would be suitable for this recipe.

The main difference between spring onions and scallions is that scallions tend to be smaller and less mature, 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
• 1 medium lemon, for zest and juice
• 1 1/2 cups Greek yogurt or skyr
• Diamond Crystal kosher salt
• 1/2 teaspoon red pepper flakes

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, 1 1/2 teaspoons of garlic powder, or 2 teaspoons of dried garlic flakes instead.
• 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.
• Extra-virgin 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.

How to use all of your spring onions

This recipe uses spring onions two ways, which 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 they 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!

Storage tips

This dip stores surprisingly well, and the flavor actually gets even better after a day in the fridge as the caramelized spring onions have more time to mingle with the yogurt. Similar caramelized onion dips are often recommended as make-ahead recipes because the flavors continue to develop as they sit.

For the best texture, store the dip and crispy spring onion greens separately. Transfer the dip to an airtight container and refrigerate for up to 4 days. Keep the crispy fried greens in a separate container at room temperature for up to 1 day, or in the refrigerator for 2-3 days.

When you’re ready to serve, give the dip a quick stir and spoon the crispy greens over the top.

Looking for similar recipes?

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