The spring onions and unpeeled garlic cloves are placed on a baking tray and coated evenly with olive oil. Spreading them out prevents crowding, ensures that heat circulates freely, and encourages even caramelisation rather than patchy charring.

Roasting at 200°C softens the onion fibres while gently blistering their outer layers. Turning them once midway prevents scorching. The garlic steams inside its skin, becoming sweet and paste-like, which allows it to blend smoothly without raw pungency.

Once roasted, the vegetables are allowed to cool slightly before handling. Garlic skins are removed, and the spring onions are roughly chopped. Cooling prevents the dairy from splitting later and protects the dip’s final texture.

Roasted onions and garlic are blended with cream cheese, yoghurt, lemon juice, salt, pepper, and smoked paprika. Blending until fully smooth ensures even distribution of fat and seasoning, creating a creamy structure without graininess.

The finished dip rests at room temperature, allowing roasted sweetness to mellow and smoked paprika to integrate. This resting step stabilises flavours and improves spreadability, especially if the dip is served cold later.