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.
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
- 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 girlinthelittleredkitchen.com