A friend of mine grows tons of garlic, so when he asked if I wanted any garlic scapes, I quickly agreed. I've used them one other time and loved the mild garlic flavor that they release. This dip is super easy to make, and it's delicious! I used really good olive oil from O&Co. to make it really sing. It's a nice change from "normal" dips.
White Bean and Garlic Scapes Dip
New York Times
Published: June 18, 2008
Time: 15 minutes
⅓ cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
½ teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
¼ cup extra virgin olive oil, more for drizzling.
1. 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.
2. 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.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
MacGourmet Rating: 4 Stars
Labels: cannellini, dip, easy, garlic scape, lemon, new york times, oil, olivers and co., white bean