1bunch scallionsends trimmed, then sliced in half lengthwise
2tablespoonspickled jalapenosfinely chopped
Heat the oven to 425°F.
Slice off the top quarter of the head of garlic and discard. Place the garlic in a square of aluminum foil and drizzle with 1 tablespoon of the olive oil and a sprinkle of salt. Wrap up the aluminum foil and roast for 30 minutes. Unwrap and let cool for 10 minutes until you're able to handle it. Squeeze out the garlic cloves, discard the skin, and, using the flat side of a sharp knife, crush to form a purée. Set aside.
Place the green onions on a baking sheet and drizzle with 1 1/2 tablespoons of olive oil, and 3/4 teaspoon of salt and the pepper. Turn on the broiler and broil for about 8 minutes, until black and burnt all over. Set aside to cool, then finely chop.
Transfer the charred onions and add the cream cheese, sour cream, the remaining tablespoon of olive oil, the roasted garlic purée, chopped jalapenos and 1/4 teaspoon of salt. Mix well and refrigerate for 20 minutes before serving.
Recipe from Sip + Spice | Charred Scallion and Jalapeno Dip - http://sipandspice.com/charred-scallion-and-jalapeno-dip/