Even if you haven’t cooked with green garlic, chances are you have seen it at the market and maybe even mistaken it for a scallion.  Harvested during spring, the young allium is fresher, lighter, and slightly milder than mature garlic with a flavor that tends toward onion.   Look for the beginnings of a bulb and flat green leaves (or reach out to me with a snapshot!) to make sure you have the right ingredient for this healthy dip.  Serve it with small rainbow carrots for a vegetable and dip pairing that’s fit for the season. As a universal spring dip, this recipe also works well with other raw and…