Ingredients:

  • 8 oz Full-fat cream cheese, brick-style, softened
  • 1/2 cup Full-fat sour cream
  • 1 tbsp Fresh lemon juice
  • 1 1/2 cups Green onions, finely minced
  • 1/4 cup Fresh Italian parsley, finely chopped
  • 1 clove Garlic, turned into a paste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Onion powder
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Place your 8 oz cream cheese on the counter for at least 30 minutes before starting. Note: Cold cream cheese will never fully incorporate and will leave tiny white lumps.
  2. Mince the onions. Slice the 1 1/2 cups green onions into very thin rounds.
  3. Create the paste. Mash the 1 clove garlic with a pinch of the salt using the side of your knife until it is completely smooth.
  4. Whisk the dairy. Combine the softened cream cheese and 1/2 cup sour cream in a bowl. Mix until silky and uniform.
  5. Acidify the mix. Stir in the 1 tbsp lemon juice and 1 tsp Worcestershire sauce.
  6. Add the aromatics. Fold in the minced green onions and 1/4 cup chopped parsley.
  7. Season the dip. Sprinkle in the 1/2 tsp onion powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  8. The final fold. Use a spatula to turn the mixture over itself until the green specks are evenly distributed.
  9. The chill phase. Cover the bowl and refrigerate for 30 mins until the flavors have melded and the dip has firmed up.
  10. Final stir. Give it one quick mix before serving to redistribute any moisture that settled.