Garlic Scape & White Bean Dip

I saw this gorgeous dip on ZESTED and had to make it, but what are scapes?

I found out and I will love them forever.

Scapes are garlic shoots, and are lighter and fresher than the sometimes harsh, redolent taste of regular garlic.



Though they were all over the markets in the late spring, I was happy to find them at my farmers' market last weekend, and the rest is history.

I used them in scrambled eggs, as a garnish for my artichoke tapenade, and in this wonderful dip.

I served them on crostini (what else?) and put some rolled Genoa salami florets on top.



They don't give you bad breath, and they are very pretty just decorating the plate!
What a bonus!



Garlic Scape & White Bean Dip: (adapted from Zested & The NY Times)

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

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add 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 of a dip. Add more salt, pepper and/or lemon juice, if desired.




Serve dip drizzled with olive oil and sprinkled with coarsely ground salt and pepper.