Reviewed: Apr. 11, 2012

I made this dip for chips. I didn't have any green onion :( and left out the mayonnaise. Was feeding this to my kids so I didn't add the optional jalapenos, but I would have loved it with it!

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1 user found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Sep. 27, 2011

Tried out this dip this last weekend on a camping trip and we all really enjoyed it. Next time I’m going to make it at home so that the flavors can blend together more, but regardless it still was very good.

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3 users found this review helpful

Reviewer:

OStreetGuy

Cooking Level: Expert

Reviewed: Jul. 11, 2011

Made this for our 4th of July BBQ, there was none left over! Huge hit and people asking for the recipe. I used fresh green onions from my garden. I didn't add the jalapeno, but I'm sure it would be a good addition. I definitely recommend!

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Reviewer:

anney

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: May 16, 2011

Really good! I was dubious reading 18(!!) green onions, but I really enjoyed this and it was a twist on the "normal" sour cream and ranch dip with the freshness of the green onions. I would put another jalapeno in next time to really bring out some spice - I don't think it would overpower the other flavours. Served with veggie dippers.

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2 users found this review helpful

Reviewer:

L B B

Living In: Wimbledon, Greater London, England, U.K.

Reviewed: Jan. 11, 2011

I cut this recipe in half. I used reduced fat cream cheese, reduced fat sour cream, reduced fat mayonnaise and homemade ranch dressing mix (I suggest you use SD's dry ranch dressing mix, which is also on this site. I use that several times a week and it's totally replaced packaged dry ranch dressing.) I did thin this down with fat free milk so it would "dip" a little easier and stretch a little farther as well as technically be less calories per "dip". We all liked this a lot. This was a great way to make ranch dip at home with lowfat ingredients that I bought on sale this week. A little really does go a long way and it stretches really fantastically.

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36 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 1, 2010

This is a great recipe! I left out the jalapeno, because I wanted it to be used for younger children as well. A great way to use green onions from a CSA or garden. I mixed the leftover into mashed potatoes and my toddler loved it!

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4 users found this review helpful

Reviewer:

Bethany Cox

Reviewed: Jun. 4, 2010

Excellent, just the way written!

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3 users found this review helpful

Reviewer:

KatNip

Cooking Level: Expert

Home Town: Oceanside, California, USA

Reviewed: May 6, 2010

This was terrific and everyone raved! I used two bunches of green onions (maybe a total of 16) and saved one to snip on top as a garnish. I didn't use the jalapeno as I served it with the Sausage Stuffed Jalapenos from this site. I always use my kitchen shears to cut green onions, doesn't crush them like a knife would and goes pretty quickly. Oh, and I'm thinking if you leave out the sour cream and mayo this would make a great bagel spread.

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3 users found this review helpful