Ingredients:

• 1 pad of leek microgreens
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/2 tbsp olive oil
• 1/2 lemon freshly squeezed
• 1/2 tbsp crushed red pepper
• 1 Block (8oz) of cream cheese

Directions:

1. Cut a whole pad of leek microgreens and place into a blender or food processor, blend/chop well.
2. Add olive oil, salt, ground black pepper, garlic powder, freshly squeezed lemon, and crushed red pepper. Blend well.
3. Add 1/2 of the block of cream cheese and blend, then add the other half and blend again. If you have a powerful food processor you could add the whole block at once.
4. Let the dip refrigerate for an hour or two, OR serve immediately with chips or crackers. (Picture shown with added roasted red peppers on top.)