Toss shallot, leek and scallions with olive oil. Season with kosher salt.
Broil, tossing once, until charred, 10-15 minutes. Let cool.
Mix with garlic, mayonnaise, sour cream, lemon juice and thyme. Thin with lemon juice. Season with salt and pepper. Serve topped with fresh thyme.
Wreath:
Cover a large, round appetizer board with curly kale leaves or any other type of green lettuce leaves
Place your roasted onion dip in the center of the round board and arrange your veggies any way you choose to resemble a wreath.
Notes
The amount of veggies you use is completely up to you, based on how many people your serving. Dip ingredients can be easily doubled or tripled for your specific situation.Dip make about 1-2/3 cups, or 26 Tablespoons. Nutrition information is for dip only, per tablespoon and does not include any vegetables eaten with the dip.