Last weekend, I stopped by a neighboring town’s Farmers Market and was excited to see one of the stands had garlic scapes. If you’ve never had a garlic scape before, you’re missing out. They are the flower bud of a garlic bulb – they taste like garlic and can be used in any recipe as a substitute for regular garlic. Usually in late June, the green tops are removed to encourage the garlic bulb to grow thicker.
I decided to make a dip with the ones I picked up. It was so delicious and made for a perfect afternoon snack. I added a couple basil leaves to bring the garlic flavor down a level, but you could omit it if you don’t have fresh basil.
I have also used scapes before to make pesto and tossed with fresh pasta. I can’t wait to see if the farm stand has them again this weekend!
5 garlic scapes, chopped into small pieces
1/4 cup almonds, chopped
2 Tbsp sunflower seeds
2 Tbsp olive oil
1/4 cup freshly grated parmesan cheese
salt and pepper
1/2 cup Greek yogurt
2-3 Tbsp sour cream or mayo
In a food processor, add the garlic scapes, almonds, sunflower seeds, olive oil and parmesan. Season with salt and pepper. Pulse until you have a pesto-like consistency. Add in the greek yogurt and pulse until creamy and smooth. Transfer to a small bowl.
If you would the dip to be a little more creamy, stir in a couple tablespoons of sour cream or mayo. The dip can be eaten immediately or stored in the refrigerator for up to three days. Serve with pita chips, crackers or vegetables.
Source: Pinch of Yum
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