Cajun Bloomin' Onion and Green Onion Ranch Dip
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 large Vadalia onion
  • ¼ cup buttermilk
  • 2 large eggs (room temp)
  • ¾ cup panko
  • 1 cup flour
  • 3 tbsp cajun seasoning
  • 1 tsp cayenne
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 tsp sea sSalt
Ingredients Green Onion Ranch Dip:
  • 8 oz cream cheese (room temp)
  • 8 oz container sour cream
  • ½ cup mayonnaise
  • 1 package ranch dressing mix
  • 18 green onions (chopped)
  • 1 jalapeno pepper, seeded and minced (optional)
Directions for Bloomin Onion:
  1. In a bowl mix Panko, flour, with Cajun seasoning, cayenne, cumin, salt, and pepper. Set aside.
  2. Peel onion, cut off the top. Place cut side of the onion down onto a cutting board. Starting 1⁄2 inch from the root, cut downward, all the way to the cutting board. Repeat to make 4 evenly spaced cuts around the onion. Continue slicing through each section until you have made 8 cuts total. Open onion so “petals” are exposed.
  3. In a large bowl add 1 cup flour. Dip the onion in the large bowl of flour. Make sure to give the onion an even dusting.
  4. Add the egg and buttermilk with the panko, cajun seasoning, salt, and pepper mixture. Stir to combine. Dip the onion into the egg and seasoning mixture. Make sure to get the mixture in between all “petals.” Turn onion upside down to remove any of the excess mixture. Now ladle the mixture into every crevice of the onion.
  5. Place the blooming onion into the fry basket of the air fryer. Place the basket in the air fryer. Press the "M" button to scroll to the Chicken Icon. Press the power button adjusting cooking time to 15 minutes at 360 degrees. When a timer goes off, check for the crispness of the onion. Cook 5-10 more minutes to desired crispness. When done, remove carefully.
Directions Green Onion Ranch Dip:
  1. Combine cream cheese, sour cream, and mayonnaise in a bowl. Whisk until smooth.
  2. Sprinkle in the ranch dressing mix, green onions, and optional jalapeno. Stir until well combined.
  3. Refrigerate overnight before serving.
Recipe by A Mom's Take at