Vegan Roasted Garlic Dip

Ingredients

• 1 large head of garlic, about 9 cloves 
• 1 teaspoon of oil, I used avocado oil
• ½ cup Forager Project Unsweetened Pain Cashewmilk Yogurt
• 1/2 cup Forager Project Sour Cream 
• 1 tablespoon green onion, chopped
• 1 lemon, seeded and juiced 
• Salt and pepper to taste

Prep

• Preheat your oven to 375º F. 
• Peel and remove the papery layers of the garlic. Cut ½ inch of the top of the garlic. 
• Place the garlic cut side up on a sheet of foil. Drizzle with oil and wrap with foil covering the entire head of garlic. Place the garlic on a baking sheet. Bake for 45-60 minutes or until the cloves are roasted and soft. 
• Let the garlic cool and remove the roasted garlic from its skins. Place the roasted garlic in a medium bowl. 
• Using a fork, mash the garlic into a paste. Combine the rest of the ingredients in the bowl with the garlic paste. Mix until smooth and creamy. Taste dip and add additional seasoning (salt and pepper). 
• Garnish with additional chopped green onions. Pair with fresh veggies, chips, or crackers.