I made this for the first time in mid January, 2020. It was good, but way too lemony. Since lemons vary in size and juiciness so much, I have a "thing" about recipes that call for juice and zest of 1 lemon. So, I like to specify in a standard measure like teaspoons, and reduced their amounts from the "standard" of 2 tablespoons of juice and 1 tablespoon of zest from a lemon. I also noticed that there were precious caramelized juices from the roasted green onions "languishing" in the roasting pan and therefore added a step for their salvation and resultant richer flavor to this dip. Lastly I thought it could use some freshly ground pepper.