November 24, 2015

white bean & garlic scapes dip

 

one of the very best things about freezing produce when it's in season is enjoying it in the off-season.  there is something so awesome about having an out-of-season fruit or veggie when it's cold and snowy outside.

garlic scapes are one of my favourite things about spring. i try and use them as much as i can. and since i often buy too many i resort to freezing them for future use.

this dip recipe is creamy and garlicy, with white beans to give it some weight.  and it's easy. very easy!  it goes well with crackers and veggies.  i had found this garlic scape recipe a few years ago when we were getting a veggie box delivered to our apartment. perfect for an afternoon shack or an evening of snacking and socializing.

hope you enjoy it!



white bean & garlic scapes dip
makes 1 1/2 cups

recipe from the nytimes.com

[what you need]
1/3 cup sliced garlic scapes
1 tablespoon freshly squeezed lemon juice, plus more to taste
1/2 teaspoon coarse sea salt, plus more to taste
ground black pepper, to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, plus more for drizzling

[to make]

in a food processor, process the garlic scapes with lemon juice, salt and pepper, until finely chopped.

add the cannellini beans and process to a rough purée.

with the food processor running, slowly drizzle olive oil through the feed tube, and process until fairly smooth.  pulse in 2-3 tbsp water, or more, until mixture is the consistency of a dip.  add more salt, pepper and/or lemon juice, if desired.

spread dip out on a plate, or into a bowl, drizzle with olive oil and sprinkle with more salt.

serve with crackers or veggies of your choice.

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