Garlic Scape Dip

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

It's garlic scape pesto meets chip dip with this refreshing seasonal recipe.
Course Snack


  • Food Processor


  • 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


  • 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.
  • Add the sour cream, the juice from the lemon, and the salt & pepper. Mix well. Add more salt/pepper as needed, to taste.
  • Chill in the refrigerator for 30 minutes to allow the flavors to meld, then serve.

Recipe slightly adapted from


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