I went to the local farmer’s market yesterday before heading to the Minnesota Twins game with a friend from college. I wasn’t really looking for anything in particular, but found some great-looking kale and garlic scapes (the green part attached to the top of the bulbs). I’ve never used garlic scapes before, but I’ve heard a lot about them and was curious to find out how I might use them in recipes. They smell pretty garlic-y, as the dog waiting at the crosswalk near the market surely noticed as it sniffed my bag.
This recipe is pretty simple, though it took me a bit of time to make because I cooked my beans from dry. I had to play around with the ingredients to get the taste just right, but it turned out pretty good.
White Bean and Garlic Scape Dip
- 2 cups navy beans, canned and drained OR cooked from dry
- 1/3 cup garlic scapes
- 1 tbsp lime juice
- 2 tbsp lemon juice
- 1/4 cup cilantro, chopped
- 1/4 cup walnuts, chopped
- 3 tbsp olive oil
- 1 tbsp mayonnaise
- salt and pepper to taste
- Combine all ingredients in food processor or blender and blend together until smooth. Adjust ingredients as desired.
Source: Adapted from Mountain Momma Cooks