This delicious ramp dip recipe is made with a creamy Greek yogurt dip and seasoned with ingredients that bring out the flavors of wild ramps, including fresh garlic and chives. It’s reminiscent of French onion dip and can even be made with leeks or scallions if you don’t have ramps. Enjoy this easy recipe with chips or vegetables and on sandwiches and wraps!
It’s ramp season, Veg World!! Ramps are a type of wild onion that are only available for about a month around the end of April to the beginning of June, depending on where you live. They have a delicious flavor that’s similar to other types of onions but with a more pronounced garlicky kick.
For me, ramps are such a cool ingredient. The beginning of their season usually coincides with beautiful weather, signifying the end of a long winter. Plus, their thin stems are colored with a bayalage of white to pink that’s so pretty. When I see them at the store or farmers market, I know that spring is here and summer won’t be far behind!
I’ve shared a few other ramp recipes on the blog, namely the Sea Salt and Lemon Grilled Ramps and Ramp Pesto, but this ramp dip may just be my favorite. It’s like French onion dip but better! I intentionally used lots of ingredients from the onion family to complement the flavor of ramps — fresh garlic, onion powder, and chives.
All of that onion-y flavor tastes great in the creamy base of Greek yogurt mixed with a little sour cream. A dash of Worcestershire brings it all together and produces that onion dip taste. I’m totally obsessed, and I think you will be too! If you love this recipe, be sure to check out the Lighter Spinach Artichoke Dip with Greek Yogurt while you’re here. My Fava Bean Hummus is another great recipe for this time of year!
Ingredients and Substitutions
- Ramps: I used one bunch of ramps, both the leaves and stems, which yields about 2 cups chopped. If you can’t find ramps, substitute leeks or scallions/green onions.
- Garlic: Cooking the ramps with fresh garlic brings out their flavor. Sub a teaspoon of garlic powder if you don’t have fresh.
- Greek yogurt: I used full-fat Greek yogurt, but you can use any kind as long as it’s plain.
- Sour cream: I added a little sour cream, but you can use all yogurt instead.
- Onion powder: You’ll mix this into the ramp dip for even more onion flavor! Feel free to omit if you don’t have it.
- Worcestershire sauce: If you need this dip to be strictly vegetarian, use a vegan Worcestershire such as Annie’s brand. There are also versions that are gluten-free if needed.
- Chives: I like to sprinkle these on top. You can also use chopped scallions, dill, or parsley if you have one of those on hand instead.
The full recipe card for creamy ramp dip is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Cut the stems and leaves of the ramps into pieces.
Cook the pieces in olive oil and garlic in a skillet until browned.
In a mixing bowl, combine the Greek yogurt, sour cream, onion powder, Worcestershire, salt, and pepper. Stir in the cooked ramps.
Spoon the dip into a serving bowl. Top with sliced chives.
Ramp dip can be kept in an airtight container in the refrigerator for 5 to 7 days. It tastes delicious when served right away, but it gets even more flavorful after sitting for a while. Since it has a yogurt base, it does not freeze well.
I love eating this dip with kettle-cooked potato chips, such as Kettle brand. It also tastes delicious with fresh vegetables (of course!), pita bread, crackers, or tortilla chips. For a fun variation, consider spreading it on a sandwich or wrap.
More Dip Recipes
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Creamy Ramp Dip
- 1 bunch ramps - about 2 cups chopped
- 1 tablespoon extra virgin olive oil
- 1 clove garlic - minced
- 1 cup plain Greek yogurt
- ½ cup sour cream - can sub more Greek yogurt if needed
- ½ teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
- Potato chips - for serving
- Prepare the ramps by trimming and discarding the stringy pieces of the roots and chopping the stems and leaves. You should have about 2 cups of pieces.
- Warm olive oil in a skillet over medium heat. Add the ramps and garlic. Cook for 5 to 8 minutes, stirring occasionally, until the ramps are browned and have cooked down.
- In the meantime, mix together the Greek yogurt, sour cream, Worcestershire, onion powder, salt, and pepper in a mixing bowl. When the ramps are finished cooking, stir them into the yogurt mix.
- Spoon the dip into a serving bowl. Sprinkle with chives. Serve with potato chips or vegetables, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Store in an airtight container in the refrigerator for 5 to 7 days.
- This dip can also be made with green onions/scallions or leeks in place of ramps.
- Nutrition facts do not include the potato chips.
- In addition to serving it as a dip, try it as a sandwich spread.
Happy ramp season! – Lizzie