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White Bean and Garlic Scape Dip
A tasty dip that's great with cut vegetable, crostini, pita chips or your favorite crackers. Yeild: 1 1/2 cups
- 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.
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse sea salt
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil