White Bean and Garlic Scapes Dip

By Melissa Clark

Updated December 22, 2016

Total Time
15 minutes
Rating
5(445)
Comments
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This velvety, fluffy dip, which uses the green curly garlic scapes you find at the farmer's market in spring, is the color of sugar snap peas. But the flavor is assertive and thrillingly garlicky.

Featured in: A Garlic Festival Without a Single Clove

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Ingredients

Yield:1½ cups

  • ⅓ cup sliced garlic scapes (3 to 4)

  • 1 tablespoon freshly squeezed lemon juice, more to taste

  • ½ teaspoon coarse sea salt, more to taste

  • Ground black pepper to taste

  • 1 can (15 ounces) cannellini beans, rinsed and drained

  • ¼ cup extra virgin olive oil, more for drizzling

Ingredient Substitution Guide
Nutritional analysis per serving

36 grams carbs; 346 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 7 grams fiber; 485 milligrams sodium; 11 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

  2. Step 2

    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.

  3. Step 3

    Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

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Ratings

5 out of 5
445 user ratings
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Comments

KLM

Delicious!! The garlic scapes were just sharp enough to strike the right balance with the beans - used more pepper, 2Tbsp water, a bit more lemon juice — spread on multi-seeded bread, nice texture — ate with a salad of tomatoes, cukes, spinach and a light vinaigrette — enjoy with red pepper, mushroom, carrots, celery as dippers — really versatile — love those garlic scapes!!

Barbara

This is a perennial favorite. So good!

Patti H

I've read that processing olive oil in blender or food processor can make it bitter; better to stir it in at the end. I plan to try that the next time I make the dip or pesto.

Val Clark

Very tasty dip! This dip was so flavorful, garlicky and easy to make. I used the food processor and used 1/2 cup of garlic scapes instead of 1/3 cup. Whoa. I did not need extra anything. The recipe was perfect as made. Great use of all those scapes indeed!

Alana

very intensely garlic - but it a great way - the fresh scapes give it real bite - great as a spread in a sandwich!

Mariegee

Made this with what I had on hand, which was 4 freshly cut scapes, bottled lemon juice, canned great northern beans, and a fancy salt my daughter sent me from Oregon. I did add a bit of water as my stick blender was having a bit of trouble with it, and we like a smoother dip. Delicious! Definitely going into the rotation for early summer when the scapes are coming hot and heavy from the garden. (Planted 75 cloves last fall!)

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