Pass me an Altoid. Or five. But save a few for yourself, because you are going to want to make this garlic scape dip.
As much as I love this dip, my motto is that you can never be too prepared – who knows when Prince Charming will waltz into your life and…take a whiff of your breath? Not to mention my husband moving in for a garlicky goodnight kiss? What’s a girl to do? I need the dip, but I still want the fresh breath kiss. So here’s the plan. Serve the creamy delicious garlic dip to Bjork, and once he’s good and garlicky, he won’t be able to smell the garlic on my breath! Mwahaha.
No I did not just type “Mwahaha” with a smirk on my face.
Since the day that I bought these garlic scapes at the Farmer’s Market, I have been running through the possibilities of what to make with them. A lot of people make pesto with garlic scapes, and that’s what I set out to do.
But about 2 minutes later, I rabbit-trailed myself into this dip instead, and I’m so glad I did. It’s pure deliciousness.
Garlicky, cheesy, creamy and a little bit nutty. Oh, and how about transporting the dip into my mouth with crunchy, golden, sea salt multigrain chips? Seriously addicting.
This creamy garlic scape dip is the perfect dip for chips and veggies! Made with garlic scapes, almonds, sunflower seeds, olive oil, and Greek yogurt.
- 10 garlic scapes
- 1/4 cup almonds
- 2 tbs. sunflower seeds
- 2 tbs. olive oil
- 1/4 cup freshly grated parmesan cheese
- salt and pepper
- 1/2 cup Greek yogurt
- sour cream and/or mayonnaise
- Wash the garlic scapes and cut off the ends so you are left with just the tender fragrant spiraly part. Chop them into small pieces.
- Add everything to the food processor except Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency.
- Put the “pesto” into a small bowl and add the Greek yogurt. Take half of the pesto yogurt mixture and put it back in the food processor. Puree until almost smooth. Add back in to the small bowl.
- Finally, mix in 3 tablespoons sour cream and mayonnaise. (This is totally up to you – you can add as much or as little sour cream/mayonnaise as you want to get your dip to just the right level of creaminess! I added more depending on what I was using it for and how creamy/garlicky I wanted it to be.)
This dip keeps well in the fridge for about 3 days.
BTW – don’t judge the mayonnaise in this dip. It seems as though everyone loves to hate mayonnaise, right? I wouldn’t consider myself a mayonnaise lover, but if mayonnaise gives an extra dose of creaminess to this dip, then I’m on it.
That being saidddd… you can still make this amazing dip without mayonnaise! Win-win.
Mayonnaise: love or hate?