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GARLIC SCAPES:

WHITE BEAN AND GARLIC SCAPE DIP

(from the New York Times, 6/18/08)

  • 1/3 cup sliced garlic scapes (3 to 4)
  • 1 Tbsp freshly squeezed lemon juice, more to taste
  • 1/2 tsp coarse sea salt, more to taste
  • Ground black pepper to taste
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.  With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.  Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

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