Creamy Roasted Garlic And Greens Dip

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   1. Preheat oven to 425u00b0F (220u00b0C). Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with oil and sprinkle with a pinch of salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden; about 45 minutes. Unwrap; let cool 15 minutes.

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   2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine mesh strainer set over large bowl. Set aside.

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   3. Wipe out food processor and squeeze in garlic cloves. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl.

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   4. Press greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined.

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   Chef's tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.

* Per serving · 4 servings · Values may vary.

No additional tips available.