Garlic scape season is kind-of a big deal. It’s fleeting, it’s abundant, and it comes all at once.
It doesn’t care that it’s 500 degrees outside.
I care.
My fair freckled skin cares.
But garlic scapes do not care. They wait for no one.
And so, I braved the heat to grab a handful of them just last night so I could make this ultra refreshing dip, and I sit here at my computer with the fan on high, drafting out this blog post for you because I think you need this recipe to help cool you down too. It’s perfect for chips, crackers, or as a veggie dip.
If you love pesto- especially garlic scape pesto– you will love this recipe. It’s pesto meets chip dip and it’s too good not to share.
Well- share the recipe that is.
I’m not sharing my dip.
Garlic Scape Dip
Equipment
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Food Processor
Ingredients
- 6 garlic scapes
- 1/4 cup fresh basil leaves
- 1 1/2 cups full fat organic sour cream
- 1 lemon
- 3/4 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
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Remove the woody end of the garlic scape, as well as the flower tip. Roughly chop the scapes and add them to a food processor along with the basil. Process in the food processor until very finely chopped. Scrape the contents out into a medium mixing bowl.
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Add the sour cream, the juice from the lemon, and the salt & pepper. Mix well. Add more salt/pepper as needed, to taste.
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Chill in the refrigerator for 30 minutes to allow the flavors to meld, then serve.
Recipe slightly adapted from girlinthelittleredkitchen.com
