Creamy Scallion Dip

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I love this recipe because it makes dip in a flash. I always add more of the spices and some salt. Lots of times, I'll use chipotle chili powder although regular is just fine. I also prefer more lime juice. It's a good base to start off with though.

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Really enjoyed this. Super easy to make (which is what I like, and it has gone over very well when I serve it at parties with blue and yellow tortilla chips.

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In the fridge so the flavors can marry now but this dip is pretty good already. Looking forward to trying it later with some tortilla chips.

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This was good, but not Paula's most flavorful dish ever. . . It needs to be spiced up more - add extra lime juice and spices to your own taste and a touch of salt and a little cayenne to heat it up. Served it on tacos and with tortilla chips. . .

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This dip was delicious... made it new years eve for my family and we loved it!!!! I halved the recipe but still used all six green onions (it needed it and added a little more chili powder and cumin plus some garlic powder... it turned out wonderful and was even better the next day once the ingredients had a chance to marry. Next time I make it I'll know to do it the day before. Thanks Paula!!!!!

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This receipe was a joke and probably the worst I have used from this site. Paula calls for way to much sour cream at 4 cups so that is really all you taste. I even doubled the amount of chili powder and cumin, added some Worcestershire and hot sauce to try to salvage this mess.

But hey, its pure fat and we know thats what Paula likes..

This may be okay as a topping on some Mexican dishes but def. not as a dip.

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There have been many good comments about this dip, among them: let it refrigerate overnight to let the flavors blend and hand mix the ingredients rather than using a food processor. Oh, also, the blue corn tortilla chips -- huge hit! We used Central Market blue chips -- not the most economy-conscious, but thems all I could find, and only two bags left on the shelf, to boot. So I decided to take the advice of one of the posters, which is to substitute half the sour cream for cream cheese, along with substituting some of the chili powder with cayenne, but I did include the fresh lime juice along with some grated lime rind -- then I gave it a small shake each of Worcestershire and Tabasco -- this is truly yummy and gives the dip an outstanding body and texture. So, after sampling this yummy stuff with crudite and chips, what my family decided to do with this delicious concoction was to use it on homemade tamales and enchiladas on Christmas Eve -- out of this world! It's like using a bumped up sour cream or creme freche. So today, I'm having a big hankering for this stuff and whipped up a smaller portion. Nope, I didn't wait for it to refrigerate, I just had to have it straight away. But this time, I spread it on soft flour tortillas with a sprinkling of alfalfa sprouts, rolled 'em up, cut 'em in wedges, and had a most delicious tortilla pinwheel lunch. Seriously, y'all, you've got to try this -- so easy, and if you like pinwheel appetizer tapas, this is so darned easy and good -- you'll love it. As Paula says, it's stupid simple. Clearly this dip is super versitile. A tad bit of imagination, and you're on your way!

THANKS, PAULA -- AS ALWAYS, YOU ROCK. BEST. RECIPES. EVER.

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This was so light and fresh. I love it with lime flavor tortilla chips!

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This dip was so easy and so good... I think the key is to make it ahead of time so the flavors can marry a bit. I served it with blue corn chips and everyone loved it!

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made this for a picnic. Everyone loved it. I added some Texas Pete hot sauce to spice it up a bit and made it the night before. I will definitely be making this again