White Bean and Garlic Scape Dip

Makes 1 1/2 cups – adapted from the New York Times, June 2008. It combines a smooth texture with an irresistible garlic punch.

  • 1/3 c sliced garlic scapes (3 to 4)
  • 1 Tbsp freshly squeezed lemon juice, more to taste
  • 1/2 tsp coarse sea salt, more to taste
  • Ground black pepper to taste
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 c extra virgin olive oil, more for drizzling

Get out your food processor: process garlic scapes with lemon juice, salt and pepper until finely chopped. Add drained cannellini beans and process to a rough purée.

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 you like for a dip. Taste it, and then add more salt, pepper and/or lemon juice, depending on your preferences.

Spread out dip on a plate or in a wide bowl. Drizzle with a bit more olive oil, and serve.

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