Heat olive oil in a small frying pan.

Sauté the bulbs of the spring onions for one minute.

Add chopped garlic and sauté for another minute.

Add a pinch of salt.

Cook onions and garlic on low flame for two minutes, until soft but not browned.

Add half of the spring onion greens and cook for less than a minute, keeping them firm.

Switch off the heat and let the mixture cool.

In a mixing bowl, combine hung yogurt, fresh cream, salt, and lemon juice.

Whisk until smooth and lump-free.

Add the onion and garlic mixture and the remaining spring onion greens to the sour cream.

Season with more salt to taste.

Serve with Oven Baked Sweet Potato Fries or Cheesy Garlic Broccoli Nuggets.