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White Bean and Garlic Scape Dip

From NY Times Online Recipes


1/3 Cups Garlic Scapes (3-4)
1 tbl lemon juice
1/2 tsp coarse sea salt
Gr. Blk pepper to taste
1 can cannellini beans
1/4 cup olive oil


  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