If you were lucky to snag garlic scapes this summer, don’t let them go to waste. I haven’t seen them at our Farmers Market lately and was so surprised to see one of the stands have a couple bags of them. If you’ve never had a garlic scape before, they’re green, curly and look like green beans. They are the step and flower bud of hardneck garlic plants – this is the most common type of garlic grown in North America.
Scapes are packed full of garlic flavor and make for a delicious pesto. I decided to use this batch and make dip with white beans. It was creamy, simple and went great with mini pitas. It would go great with a plate of cucumbers, carrots and sliced peppers.
1 cup garlic scapes
2 15-oz cans cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil
1/4 cup water
1/4 cup fresh chopped parsley
fresh ground pepper and salt
In the bowl of a food processor, add all the ingredients and process until smooth. If the dip is too thick, add a tablespoon of water until you reach the desired consistency. Check the seasoning and add more if needed. The dip can be enjoyed immediately or place in the refrigerator until ready to eat.
Serve with chips, pita or vegetables.
Source: Just a Little Bit of Bacon
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