This simple roasted scallion dip is easy to make and a nice alternative to a holiday cheese board or other dips. Serves 4.

INGREDIENTS:

20 scallions, chopped
Olive oil
JF Spicy Salt, to taste
4oz sour cream (sub plain coconut yogurt)
4oz cream cheese (sub vegan cream cheese) 
½ lemon, juiced 
¼ tsp lemon zest

PROCESS:

Preheat the oven to 425º. On a parchment lined baking sheet, place the chopped scallions. Drizzle with olive oil and season with JF Spicy Salt. Roast these for 15 minutes. Let them cool for about 20 minutes.

In a blender, combine the roasted scallions, sour cream, and cream cheese. Add the lemon juice and lemon zest slowly at first in case you want a less lemony dip. Blend until the mixture is smooth and creamy. Serve with a few fresh chopped scallions as garnish and a drizzle of olive oil.