ROAST: Preheat the oven to 375ºF. Remove the top of the garlic head to expose the cloves. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Roast the garlic head wrapped in foil for 40-55 minutes. While the garlic is roasting, drizzle jalapeño with oil and roast for 15-20 minutes, unwrapped. Char scallions while the garlic roasts (step #3.)

JALAPEÑOS: Immediately place jalapeños in a bowl and cover with a tight fitting lid to steam them. This makes removing the skin easier. Remove the skin of the jalapeños. Mince finely.

SCALLIONS: Remove the root of the scallions and trim the greens. Drizzle with oil and char them in a hot skillet, grill pan, or on an outdoor grill. You can also skip the oil and char them directly over an open flame until they wilt and char in spots, but do so with the utmost care. Remove and let cool, then finely mince.

BLEND: Remove the roasted garlic cloves from the skin; set aside. Add the lime juice and cilantro to a blender or food processor. Pulse until the cilantro and breaks down. Add cottage cheese (if using) and roasted garlic, and pulse until smooth. Add all the labneh, ½ teaspoon kosher salt, minced scallions, and jalapeños. Give it a final couple of pulses to make sure the ingredients are combined, don’t run it too long or the labneh thins too much. Taste and adjust with salt or lime if desired.

LET IT REST: For best flavor refrigerate for at least 1 hour before serving. The dip will thicken up once it has a chance to sit for a bit. Even better if you make it and refrigerate overnight! Serve with pita chips, cucumber slices, or pita crackers.