Creamy Roasted Garlic and Greens Dip

• garlic↗1
• tablespoon 100% sunflower oil↗1
• teaspoon salt, divided↗1⁄2
• cups frozen pc organics chopped leafy greens↗2
• cup cream cheese↗1⁄2
• cup sour cream↗1⁄2
• tablespoon fresh lemon juice↗1
• teaspoon fresh ground black pepper↗1⁄4
• ml cayenne pepper↗1⁄2

Step-by-step instructions

1. 1

   1. Preheat oven to 425°F (220°C). 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.

2. 2

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

3. 3

   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.

4. 4

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

5. 5

   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.