19 Savory Green Onion Recipes Delicious

Green onions are the unsung heroes of the kitchen—adding a fresh, savory punch to everything from quick weeknight dinners to cozy comfort food. Whether you’re tossing them into a stir-fry, folding them into fluffy biscuits, or sprinkling them over a sizzling skillet, these 19 mouthwatering recipes will make you fall in love with their vibrant flavor all over again. Ready to get cooking? Let’s dive in!

Green Onion Pancakes with Dipping Sauce

These flaky, savory pancakes are a crowd-pleasing appetizer or snack, with layers of crispy dough and fresh green onion flavor.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 3/4 cup warm water
• 1/2 tsp salt
• 1 cup finely chopped green onions (about 1 bunch)
• 3 tbsp toasted sesame oil
• 1/4 cup vegetable oil, for frying
• Dipping Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp grated ginger, 1/2 tsp red pepper flakes

Instructions

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Gradually stir in 3/4 cup warm water until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest 30 minutes.
2. Roll & layer: Divide dough into 4 pieces. Roll one piece into a thin 10-inch circle. Brush with 2 tsp sesame oil, sprinkle with 1/4 cup green onions, then roll tightly into a log. Coil the log into a spiral, tuck the end under, and flatten with your palm. Roll out again to a 6-inch circle. Repeat with remaining dough.
3. Cook: Heat 1 tbsp vegetable oil in a skillet over medium. Cook each pancake for 3-4 minutes per side until golden and crisp, adding more oil as needed.
4. Make sauce: Whisk together all dipping sauce ingredients.

The secret to these pancakes’ irresistible texture? The spiral layers create pockets of steam, making each bite extra flaky.

Tip: For extra crispiness, press the pancakes lightly with a spatula while frying.

Creamy Green Onion Mashed Potatoes

These mashed potatoes get a fresh, savory kick from green onions, blended into the creamiest, dreamiest side dish you’ll ever make.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1/2 cup finely chopped green onions (about 4–5 stalks)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender. Drain well.
2. Return the potatoes to the pot and add 4 tbsp unsalted butter, 1/2 cup whole milk, and 1/4 cup sour cream. Mash with a potato masher or hand mixer until smooth and creamy.
3. Fold in 1/2 cup chopped green onions, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning if needed.

The green onions add a subtle crunch and bright flavor that takes classic mashed potatoes to the next level—perfect for pairing with roasted meats or holiday feasts.

Tip: For extra richness, swap the milk for warmed heavy cream.

Green Onion and Cheddar Cornbread

This savory cornbread is studded with sharp cheddar and fresh green onions for a golden, slightly crispy edge that’ll have everyone reaching for seconds.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 1/2 cup finely chopped green onions

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk buttermilk, egg, and melted butter until smooth. Pour into the dry ingredients and stir just until combined (don’t overmix).
4. Fold in shredded cheddar and green onions, then spread batter evenly into the prepared skillet.
5. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.

The secret here? Letting the batter rest for 5 minutes before baking—this gives the cornmeal time to hydrate for an extra-tender crumb.

Tip: For a crispier crust, preheat the skillet in the oven before adding the batter.

Garlic Green Onion Stir-Fried Noodles

These noodles are a quick, savory weeknight hero—loaded with garlicky fragrance and the fresh bite of green onions.

Ingredients

• 8 oz dried wheat noodles (like lo mein or spaghetti)
• 3 tbsp neutral oil (like vegetable or avocado)
• 4 cloves garlic, minced
• 1 bunch green onions, sliced (white and green parts separated)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½ tsp toasted sesame oil

Instructions

1. Cook noodles according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking.
2. Heat neutral oil in a large skillet or wok over medium-high heat. Add garlic and white parts of green onions; stir-fry for 30 seconds until fragrant but not browned.
3. Add noodles, tossing to coat in oil. Stir in soy sauce, oyster sauce, and sugar, tossing constantly for 2 minutes until noodles are evenly seasoned.
4. Remove from heat. Drizzle with sesame oil and toss in green onion tops.

The magic here? The green onions do double duty—their whites add punchy depth while the fresh greens brighten everything up at the end.

Tip: For extra texture, let the noodles sit undisturbed in the pan for 30-second intervals to get crispy edges.

Green Onion and Ginger Grilled Salmon

This bright, aromatic salmon is a weeknight hero—ginger adds warmth, while green onions keep it fresh and vibrant.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tbsp chopped green onions (plus extra for garnish)
• 1 tbsp toasted sesame oil
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp ginger, 2 cloves minced garlic, 2 tbsp green onions, 1 tbsp sesame oil, and 1/2 tsp black pepper.
2. Place salmon in a shallow dish and pour the marinade over it, coating evenly. Let sit for 15 minutes at room temperature.
3. Preheat grill to medium-high (about 400°F). Grill salmon skin-side down for 4–5 minutes, then flip and cook 3–4 more minutes until lightly charred and flaky.
4. Garnish with extra green onions before serving.

The quick marinade doubles as a glaze, caramelizing into a sticky-sweet crust that locks in the salmon’s juiciness.

Tip: For easy flipping, use a fish spatula—and don’t skimp on letting the skin crisp up!

Green Onion and Bacon Quiche

This savory quiche strikes the perfect balance between rich bacon and fresh green onions, all nestled in a buttery, flaky crust.

Ingredients:

• 1 (9-inch) refrigerated pie crust
• 6 slices bacon, chopped
• 1 cup chopped green onions (about 1 bunch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Unroll pie crust and press into a 9-inch pie dish. Crimp edges and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. In a skillet over medium heat, cook bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of drippings in the pan.
3. Sauté green onions in the bacon drippings for 1–2 minutes until softened. Remove from heat.
4. In a bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder. Stir in cheese, cooked bacon, and green onions.
5. Pour mixture into the par-baked crust. Bake at 375°F for 30–35 minutes until the center is set and the top is lightly golden.

The crispy bacon and sharp cheddar melt into the custard, while the green onions add a pop of freshness—ideal for brunch or a light dinner.

Tip: For extra flakiness, brush the crust edges with beaten egg before baking.

Spicy Green Onion Kimchi

This punchy, quick-fermented kimchi is perfect for adding a spicy kick to rice bowls, tacos, or even grilled cheese—no long waits required!

Ingredients:

• 1 lb green onions (about 2 bunches), roots trimmed
• 1/4 cup gochugaru (Korean red pepper flakes)
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/4 cup water

Instructions:

1. Cut green onions into 3-inch lengths, then halve thicker stalks lengthwise for even seasoning.
2. In a bowl, whisk together 1/4 cup gochugaru, 3 tbsp fish sauce, 2 tbsp sugar, 1 tbsp garlic, 1 tsp ginger, and 1/4 cup water until a thick paste forms.
3. Massage the paste into the green onions with gloves until fully coated. Pack tightly into a clean jar, pressing down to remove air pockets.
4. Let sit at room temperature for 6–8 hours (until tangy and bubbly), then refrigerate. Best after 2 days!

The magic here? Unlike traditional cabbage kimchi, green onions stay crisp for weeks, with a sharp heat that mellows into a sweet funk.

Tip: Use leftovers to jazz up scrambled eggs—just chop and fold in before cooking.

Green Onion and Cheese Stuffed Mushrooms

These bite-sized stuffed mushrooms are a crowd-pleaser, with creamy cheese and a pop of fresh green onion tucked inside tender caps.

Ingredients:

• 20 oz. whole white mushrooms (about 24 medium), stems removed
• 1 cup shredded sharp cheddar cheese
• 4 oz. cream cheese, softened
• 1/4 cup finely chopped green onions (about 2–3 stalks)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush a baking sheet with olive oil.
2. In a bowl, mix shredded cheddar, cream cheese, green onions, garlic powder, salt, and black pepper until fully combined.
3. Spoon about 1 heaping teaspoon of filling into each mushroom cap, pressing gently to mound slightly.
4. Arrange mushrooms on the baking sheet and bake for 18–20 minutes until the cheese is bubbly and the tops are lightly golden.

The tangy cheddar and cream cheese melt into a velvety filling, while the green onions add just the right crunch. Perfect for passing around at parties!

Tip: For extra browning, broil for 1–2 minutes at the end—just keep a close eye to prevent burning.

Green Onion and Sesame Roasted Broccoli

This crispy, savory broccoli gets a double hit of umami from toasted sesame oil and fresh green onions—perfect for turning a simple side into something special.

Ingredients

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1 tbsp toasted sesame oil
• 3 green onions, thinly sliced (white and green parts separated)
• 1 tbsp sesame seeds
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss broccoli florets with 2 tbsp olive oil, 1 tbsp toasted sesame oil, the white parts of the green onions, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 18–20 minutes, flipping halfway, until edges are crispy and stems are tender.
4. Sprinkle with sesame seeds and the green onion tops. Roast 1 more minute to toast the seeds.

The magic here? The sesame oil caramelizes the broccoli’s edges while keeping the centers tender, and those green onions add a fresh bite right at the end.

Tip: For extra crunch, swap half the sesame seeds for crushed wasabi peas before roasting.

Green Onion and Shrimp Fried Rice

This quick and flavorful fried rice is packed with juicy shrimp and fresh green onions—perfect for turning leftover rice into a weeknight hero.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1/2 lb medium shrimp, peeled and deveined
• 3 tbsp neutral oil (like vegetable or avocado), divided
• 3 green onions, thinly sliced (white and green parts separated)
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 large eggs, beaten

Instructions:

1. Heat 1 tbsp oil in a large wok or skillet over high heat. Add shrimp and cook for 1–2 minutes per side until pink and curled. Transfer to a plate.
2. Reduce heat to medium-high, add 1 tbsp oil, then pour in beaten eggs. Scramble for 30 seconds until just set, then break into chunks and remove from pan.
3. Add remaining 1 tbsp oil, white parts of green onions, and garlic. Stir-fry for 30 seconds until fragrant.
4. Add rice, soy sauce, sesame oil, sugar, and white pepper. Toss for 2–3 minutes, pressing rice against the pan to crisp slightly.
5. Return shrimp and eggs to the pan along with green onion tops. Toss everything for 1 minute until heated through.

The magic here? Toasting the rice until it gets a little crispy adds irresistible texture to every bite. Serve with extra green onions for a fresh finish.

Tip: For extra depth, use chilled rice straight from the fridge—it fries up fluffier!

Green Onion and Herb Butter Spread

This vibrant, garlicky herb butter is the ultimate upgrade for crusty bread, grilled meats, or roasted veggies—ready in just 10 minutes!

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup finely chopped green onions (about 2–3 stalks)
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 small garlic clove, minced (about 1/2 tsp)
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, combine softened butter, green onions, parsley, dill, garlic, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Mix vigorously with a fork or spatula until all ingredients are fully incorporated and the butter is fluffy, about 2 minutes.
3. For best flavor, cover and refrigerate for at least 30 minutes before serving to let the herbs infuse. (Can be made up to 3 days ahead!)

The punchy freshness of the herbs and green onion balances the rich butter perfectly—try smearing it on warm cornbread for a next-level side.

Tip: For a fun twist, roll the mixture into a log using parchment paper and chill. Slice into rounds for easy serving!

Green Onion and Potato Soup

This creamy Green Onion and Potato Soup is comfort in a bowl—simple to make but packed with fresh, savory flavor.

• 3 tbsp unsalted butter
• 1 bunch green onions (about 6–8), thinly sliced (white and green parts separated)
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Add the white parts of the green onions and sauté for 2–3 minutes until softened.
2. Add the diced potatoes and 4 cups broth. Bring to a boil, then reduce heat to simmer for 15–18 minutes, until potatoes are fork-tender.
3. Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
4. Simmer for 3–4 more minutes, then stir in the green onion tops just before serving.

The magic here? Blending the potatoes creates a luxuriously silky base, while the green onions add a bright, oniony punch that cuts through the richness. Tip: For extra texture, top with crispy fried shallots or a drizzle of chili oil.

Green Onion and Lemon Grilled Chicken

This bright, herby chicken is a summer grilling staple—zingy lemon and fresh green onions create a marinade that’s simple but packed with flavor.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/3 cup finely chopped green onions (about 4–5 stalks)
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp honey

Instructions

1. In a bowl, whisk together 1/3 cup chopped green onions, 1/4 cup olive oil, 3 tbsp lemon juice, 2 tsp lemon zest, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp honey.
2. Place chicken breasts in a shallow dish or resealable bag and pour the marinade over them, turning to coat. Refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
4. Let rest for 5 minutes before slicing. Garnish with extra green onions if desired.

The lemon zest and honey add a subtle sweetness that balances the green onion’s sharpness—perfect for those who love bold, fresh flavors without heaviness.

Tip: For extra charred edges, press the chicken lightly with a spatula during the last 2 minutes of grilling.

Green Onion and Avocado Toast

This vibrant toast is a creamy, crunchy dream—loaded with fresh avocado, zesty green onions, and a hint of spice for a quick yet satisfying bite.

Ingredients:

• 2 slices of thick-cut sourdough bread
• 1 ripe avocado, pitted and peeled
• 2 tbsp finely chopped green onions (about 2 stalks)
• 1 tbsp fresh lime juice
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt (for finishing)

Instructions:

1. Toast the sourdough bread until golden and crisp, about 3–4 minutes in a toaster or under a broiler set to high.
2. In a small bowl, mash the avocado with the lime juice, red pepper flakes, and kosher salt until slightly chunky or smooth, depending on preference.
3. Drizzle the toasted bread with olive oil, then spread the avocado mixture evenly over each slice.
4. Sprinkle the chopped green onions and flaky sea salt over the top.

The contrast of the creamy avocado with the sharp green onions and crunchy toast makes every bite irresistible—perfect for a lazy weekend brunch or a speedy weekday breakfast.

Tip: For extra richness, add a soft-boiled egg on top or a drizzle of hot honey!

Green Onion and Tofu Stir-Fry

This quick stir-fry lets green onions shine alongside crispy tofu—perfect for busy weeknights when you want something light yet satisfying.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 bunch green onions (about 6–8), cut into 2-inch pieces
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook undisturbed for 4–5 minutes until golden on one side. Flip and repeat for another 4 minutes until crisp. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Toss in green onions and stir-fry for 1 minute until bright green but still crunchy.
3. Return tofu to the skillet. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes (if using). Toss everything for 30 seconds to glaze.
4. Remove from heat and sprinkle with 1 tbsp sesame seeds.

The magic here? The green onions stay fresh and snappy while soaking up the sweet-tangy sauce—no soggy veggies!

Tip: Pressing tofu for 15 minutes (wrap in towels, weigh it down) ensures maximum crispiness.

Green Onion and Garlic Butter Shrimp

This quick, flavor-packed shrimp dish is perfect for busy weeknights—garlicky, buttery, and finished with a fresh pop of green onions.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup thinly sliced green onions (plus extra for garnish)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Pat shrimp dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Melt 3 tbsp butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
3. Add shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
4. Stir in 1/4 cup green onions, 1 tbsp lemon juice, and 1/4 tsp red pepper flakes (if using). Toss to coat and remove from heat.
5. Garnish with extra green onions and serve immediately.

The magic here? The garlic butter clings to every shrimp, while the green onions add a crisp, bright finish. Tip: Serve over rice or crusty bread to soak up the extra sauce—it’s too good to waste!

Green Onion and Soy Glazed Eggplant

This savory-sweet eggplant dish is a weeknight hero—sticky, caramelized, and packed with umami flavor in every bite.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• 4 green onions, thinly sliced (white and green parts separated)
• 1 tsp sesame seeds (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, garlic, and ginger. Set aside.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8–10 minutes until softened and lightly browned.
3. Pour the sauce over the eggplant, add the white parts of the green onions, and stir to coat. Reduce heat to medium and simmer for 5 minutes, until glaze thickens and clings to the eggplant.
4. Garnish with the green parts of the onions and sesame seeds (if using). Serve immediately.

The magic here? The honey caramelizes into a glossy glaze that balances the eggplant’s earthy depth—no fancy techniques required.

Tip: For extra crispiness, spread the cooked eggplant on a baking sheet and broil for 2–3 minutes before glazing.

Green Onion and Parmesan Risotto

This risotto is a dreamy, savory hug in a bowl—silky rice meets sharp Parmesan and fresh green onions for a dish that feels fancy but comes together in under an hour.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup finely chopped yellow onion
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup thinly sliced green onions (about 1 bunch), divided
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp heavy cream (optional, for extra richness)

Instructions:

1. In a saucepan, warm the broth over low heat. Keep it simmering nearby.
2. In a large skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the yellow onion and cook for 3 minutes until softened. Stir in the Arborio rice and toast for 1 minute, coating it in the butter.
3. Pour in the white wine and cook, stirring, until mostly absorbed, about 2 minutes. Add 1/2 tsp salt and 1/4 tsp black pepper.
4. Add the warm broth 1/2 cup at a time, stirring frequently and letting each addition absorb before adding more (about 20 minutes total). The rice should be tender but slightly al dente.
5. Remove from heat. Stir in 3/4 cup green onions, Parmesan, and heavy cream (if using). Let rest for 2 minutes.
6. Garnish with remaining green onions. Serve immediately.

The magic here? The green onions add a gentle crunch and fresh bite that balances the risotto’s luxurious creaminess—no one will guess how simple it is.

Tip: For extra depth, swap half the broth for mushroom stock and add sautéed mushrooms with the green onions.

Green Onion and Cream Cheese Dip

This creamy, tangy dip is a crowd-pleaser with just the right amount of fresh bite—perfect for game day or a casual snack spread.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup finely chopped green onions (about 4–5 stalks)

Instructions:

1. In a medium bowl, beat the cream cheese with a hand mixer (or sturdy whisk) until smooth and fluffy, about 1 minute.
2. Add the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until fully combined and creamy.
3. Fold in the green onions until evenly distributed.
4. Cover and refrigerate for at least 1 hour to let the flavors meld (or serve immediately for a softer texture).

The magic here is in the balance—rich cream cheese gets a lift from the bright green onions, while the spices add just enough depth. It’s irresistibly scoopable!

Tip: For extra texture, reserve a tablespoon of green onions to sprinkle on top before serving.

Conclusion

With 19 savory green onion recipes, there’s something here for every home cook to love! Whether you’re craving crispy pancakes, creamy dips, or hearty mains, these dishes celebrate the humble green onion in the tastiest ways. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest. Happy cooking!