We made this and had it with cut up carrots, hakurei salad turnips, and bok choy stems for dipping! Delicious and easy. Try switching up the herb combo, too, by using cilantro or parsley or even basil!
1 8oz package of cream cheese
2 TBLS to 1/2 cup milk (possibly more)
1-2+ garlic scapes, minced
½ bunch dill, minced
salt and pepper to taste
Soften cream cheese for a few hours at room temperature. Mix in garlic scapes and dill. Add to mixer and slowly add milk until desired “dip-able” consistency is reached. Season to taste with salt and pepper. Serve with cut up veggies!