Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

An easy fresh green onion dip that I have been making for years, ever since a friend brought it to a party and gave me the recipe. I've made a few changes in the preparation, mainly for simplification. He grated his green onions, I cut them into 1/2 to 3/4 inch pieces and puree them with my Braun hand blender. It's less painful than grating my knuckles along with the onions!

Ingredients Nutrition

Directions

  1. Clean onions and cut into 1/2 to 3/4 inch pieces. Put onions and 1/8 cup milk into blending container. Puree until smooth.
  2. Pour pureed onion mixture into cream cheese and beat well with hand mixer.
  3. Add all other ingredients and continue to beat with hand mixer until well blended.
  4. Cover and put in refrigerator for at least 2 hours to allow granules to finish disolving and flavors to marry.
  5. NOTE: You can add additional milk a few drops at a time until the consistency is to your liking.
  6. NOTE 2: The measurements on the garlic powder and the bouillion granules is where I start. Sometimes, after it has chilled for 2 hours, I taste it and may possibly add more seasoning.
Most Helpful

4 5

I choose this recipe for a appetizer night. I did cut the recipe in half and used some fresh garlic but otherwise followed the directions. Served it with a vegetable platter. Made for Spring PAC 2011.