Tuesday, July 14, 2009

White Bean, Sage and Garlic Scape Dip

Dip and toasted Cafe Demeter Organic Whole Wheat Bread. I was amazed at how yummy this dip turned out to be. And since many are at a loss for what to do with garlic scapes, as an intern, I've been able to make double and triple batches and freeze and gift them.

Garlic scapes among Synergy cabbage and snow peas at market.

Based on a recipe from The New York Times

1/2 - 2/3 cup roughly chopped garlic scapes (4-7, though this depends on how big the scapes are)
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh sage leaves

1/2 - 3/4 teaspoon coarse sea salt

Ground black pepper to taste

2 cups, or if using canned, one 15 ounce can, white beans drained (cannellini, navy, or great northern)

1/4 cup extra virgin olive oil, more for drizzling

In a food processor, process smaller starting quantities of garlic scapes, lemon juice, sage, salt and pepper until finely chopped. Add white beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. At this point, add more of the scapes, salt, and/or pepper, if desired, and process to a creamy puree.

When you serve the dip, drizzle with olive oil and sprinkle with more salt.

Pureed beans, scapes, sage, olive oil, lemon juice, salt and pepper.

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