The Follow Up

My husband returned with the milk. Hray! Which means I was able to do experiment with a roux based Cheesy Scallion Dip and the method goes as such (or at least vaguely):

Cheesy Scallion Dip:

INGs:
2 garlic cloves
1 very small onion (or 1/4 of an onion) very finely diced
1 Tbsp butter
1/4 cup flour
1 cup milk
1/4 cup scallions finely sliced
1 cup reduced fat tasty cheese finely grated
cracked pepper
salt

• Firstly  preheat the oven to 160C and leaving the skins on the garlic cloves wrap them in foil (I used baking paper as I had no foil and it worked fine) and place them in the oven while prepping the onion and cheese and waste a bit of time.  
• Remove garlic from oven and either squish it out of its skin or if you were to impatient like I was and the didn't roast long enough, simply dice it very very small. 
• Place onion and garlic in a pan and saute till they become transparent and floppy. Set onion and garlic aside.
• To make the Roux, in a thick bottomed sauce pan, on low heat, place the butter, and once melted add in the flour until the butter and flour mixture balls up and crumbles, if it doesn't, add a little more flour. Stir constantly for a couple of minutes allowing the "flouryness" to cook out a little.
• Now little by little add in the milk. Its good to use a whisk here but you don't have to, I don't have one and it ends up smoothing out once the milk heats through and you squash the larger flour balls against the sides of the pan with the back of the spoon. Keep adding milk till you make it a little runnier than the desired consistency (we still need to add the cheese and that will thicken it a little!)
• Once relatively smooth continue stirring and add in pepper and salt to taste as well as the garlic, onions, scallions and cheese. Mix well till the cheese melts and thickens the mixture
• and hope that you haven't forgotten anything!

Great with crunchy toast!

Serve Hot!!!! Om nomnomnom