|White Bean and Garlic Scape Dip|
From NY Times Online Recipes
Yield: 1 1/2 Cups
- 1/3 Cups Garlic Scapes (3-4)
- 1 tbl lemon juice
- 1/2 tsp coarse sea salt
- Gr. Blk pepper to taste
- 1 can cannellini beans
- 1/4 cup olive oil
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. 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. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.