Ingredients:

  • 8 oz (225 g) cream cheese, softened to room temperature
  • ½ cup (120 g) sour cream
  • ¾ cup (45 g) thinly sliced green onions, white and green parts (about 6 stalks)
  • 1 tbsp (15 ml) fresh lemon juice (about ½ lemon)
  • 1 tsp (5 ml) Worcestershire sauce
  • ½ tsp (1.5 g) garlic powder
  • ½ tsp (1.5 g) kosher salt, plus more to taste
  • ¼ tsp (0.5 g) black pepper
  • ⅓ cup (15 g) finely crushed plain potato chips
  • 1 tsp (2 g) finely grated lemon zest
  • 1 tbsp (5 g) reserved sliced green onion tops
  • 1 tsp (5 ml) water, optional, if the dip is too thick

Instructions:

  1. Leave the cream cheese on the counter for about 20 minutes until it is soft enough to press easily with a fork.
  2. Slice the green onions into thin rounds. Set aside 1 tablespoon (5 g) of the green tops for the topping.
  3. Place the chips in a zip-top bag and crush with a rolling pin or the bottom of a glass into fine crumbs with a few larger bits.
  4. In a medium bowl, beat the softened cream cheese and sour cream for 1 to 2 minutes until completely smooth with no visible lumps.
  5. Stir in the lemon juice, Worcestershire sauce, garlic powder, ½ teaspoon salt, and black pepper. Taste and add more salt if needed.
  6. Fold in the sliced green onions until evenly distributed.
  7. Cover the bowl and refrigerate for at least 30 minutes. For a milder onion flavor, rest it up to 1 hour.
  8. Stir the dip once. If it is thicker than you like, stir in 1 teaspoon (5 ml) water.
  9. Spoon the dip into a serving bowl. Just before serving, sprinkle with the crushed chips, lemon zest, and reserved green onion tops. Keep the chips separate until guests arrive so they stay crisp.