Up until about 10 years ago, I was one of those people who didn’t like onions. I ordered everything without onions, and if one happened to show it’s face on my plate, I would quickly transfer it to either my husband’s plate or the trash. I honestly don’t know what happened - I guess that old staying about your taste buds changing every 7 years is true, because now I can’t get enough of them. Caramelized yellow onions, pickled red onions, raw red onion in a salad, leeks in EVERYTHING and scallions in whatever form I can get them.

One of the best ways you can get them, in my opinion, is in this Roasted Scallion Dip. I didn’t eat the entire bowl myself but I’m not going to lie - it came pretty close.

Roasted Scallion Dip

• 24 green onions, roots and tips trimmed, and coarsely chopped (plus 1 for garnish, if you’re fancy - will be about 1 cup, cooked)

• 2 tablespoons of olive oil

• 1 8 oz package of cream cheese, cut into cubes and softened

• 8 oz of sour cream

• 1 tablespoon fresh lemon juice

• salt and pepper

To Make:

1. Preheat oven to 425.

2. Place scallions on a lined, rimmed cookie sheet and drizzle with oil. Season with salt and pepper, and toss to coat. Spread out into a single layer, and then roast for 15-20 minutes.

3. Once roasted, transfer the onions to the bowl of a food processor, and add the cream cheese, sour cream, lemon juice, and a half teaspoon of salt; and process until smooth. Alternately, you could chop the roasted onions very finely and mix everything together by hand, but this will take awhile. Taste and adjust for seasoning.

4. Chill for at least an hour before serving.

5. Serve with the dipping vehicle of your choice.

Yum