Over the last couple of years, we have been blessed/cursed with a huge supply of garlic scapes which we harvest in June. We have begun searching for new and delicious ways to use this unique vegetable/herb. A recent Internet search turned up a recipe for white bean and garlic scape dip, courtesy of the New York Times. This version is a tweak of that recipe. We have added more lemon juice, more salt and two tablespoons of fresh parsley.

Here is the recipe.

1/3 cup finely chopped garlic scapes
Juice of one lemon
1 teaspooon of course sea salt
1/2 teaspoon of ground black pepper
2 tablespoons of chopped parsley
1 15oz can of cannellini beans, rinsed and drained
1/3 of a cup extra virgin olive oil

Procedure:
1. Add garlic scapes, lemon juice, parsley, salt and pepper to a food processor. Work this mix to a fine chop.

2. Add cannellini beans and process to a rough puree.

3. Slowly pour in the olive oil as the processor is running.

4. Add 2 or 3 tablespoons of water to thin mixture to desired dipping consistency.

BY THE WAY: We have discovered “Onesto” brand crackers. Made locally in Newburyport, Ma.. I found them at our local grocery store. Finally, someone has created a cracker that is strong enough for dipping, with a nutty taste and satisfying crunch. Check them out. Greg