Roasted Garlic & Charred Scallion Dip
1 Head of garlic, roasted
1 Bunch scallions
1 ½ Tbs Butter
2 Tbs olive oil
2/3 C Cream cheese
½ C Sour Cream
1 tsp Teeny Tiny Spice of choice (Suggestions below)
Salt and pepper
Preheat oven to 425°F.
To roast the garlic: Cut off the top of the bulb and place it either on a piece of foil or in a small ramekin. Pour 1 Tbs olive oil over the bulb so it seeps down in. Add a sprinkle of salt and either close up the foil or put a lid on the ramekin and roast in the oven for about 30 minutes, until soft. Remove from oven to cool, squeeze out the soft garlic, mash it with a fork and set aside.
Trim the ends of the scallions and slice them in half lengthwise. Heat a skillet over medium high heat on the stove and add the butter. Place the scallions in the pan, add a good pinch of slat and some freshly ground black pepper. Cook the scallions for about 6 minutes, turning as they cook so that they are blackened.
Remove the charred scallions from the pan and chop finely. Add them to a bowl with the cream cheese, sour cream, 1 tbs olive oil, roasted garlic, spices, ¼ tsp salt and mix until smooth and well combined.
Serve over sautéed kale with a squeeze of lemon juice or use as a dip for raw vegetables.