Roast garlic - Preheat oven to 400°F. Cut tops off each bulb of garlic. Place cut side up on a piece of foil. Drizzle with avocado or olive oil. Loosely fold up foil around garlic to make a sealed pouch. Don't press the foil against the garlic, you want to leave room for steam to circulate. Roast for 35-40 minutes or until a knife will slide through a clove like it's half melted butter. Open foil and allow cloves to cool enough to handle.

In a large bowl use an electric hand mixer to whip together neufchatel and yogurt until it's slightly fluffy. Add protein powder and 1 tbs water. Whip again until just combined. If it still seems too stiff add second tbs of water. You want it to seem looser that a spreadable cream cheese at this stage since it will firm up when chilled.

Working one bulb at a time, turn cut side down and squeeze the cloves out into the shmear mixture. Just get in there with your finger tips and go for it. Add garlic and onion powders and whip one more time for about 15 seconds.

Lastly, fold in green onions. Transfer to a container with an air tight lid. Seal and chill in fridge over night before use. Obviously goes great on bagels but also works awesome as a dip for crackers and veggies!