Garlic Scape Dip

Garlic Scape Dip

A quick cheesy garlicy dip or spread
Prep Time 20 mins
Course Appetizer, Condiment, Snack
Calories 4824 kcal


  • 7 oz garlic scapes with seed heads removed (or not removed if they are young and tender about 23 scapes
  • 2.5 Tbs lemon juice
  • 1 Cup extra virgin olive oil EVOO
  • 1/3 tsp Himalayan sea salt
  • 1 tsp black pepper
  • 12 oz Parmigiano cheese
  • 12 oz cream cheese
  • 2 radishes diced finely


  • Cut the seed head off the garlic scapes and chop the scapes into smaller lengths e.g. half inch to 1 inch pieces – give or take. If young and tender seed head can be left on.
  • Add chopped scapes, lemon juice into a food processor and puree.
  • Drizzle EVOO into the filler tube on the food processor while running in slow speed.
  • Add salt, pepper.
  • Cut the cream cheese into chunks and roll in the Parmigiano cheese to coat. (This helps it blend more evenly.)
  • Place half the combined cheeses in the processor and pulse.
  • Place the remaining combined cheeses in the processor and pulse/puree until completely smooth.
  • Hand stir in the diced radishes and enjoy.
  • Serving suggestions: on sandwiches, burgers, etc. as a condiment; dip with veggie crudets or crackers.


Serving: 1TbsCalories: 4824kcalCarbohydrates: 118gProtein: 160gFat: 423gSaturated Fat: 151gCholesterol: 606mgSodium: 7371mgPotassium: 869mgFiber: 7gSugar: 17gVitamin A: 7239IUVitamin C: 100mgCalcium: 4873mgIron: 10mg
Tried this recipe?Let us know how it was!
About GI Acres CSA

GI Acres is located on the western edge of Grand Island, Nebraska. The garden takes up about half of an acre. We also have chickens, rabbits and bees

Our farm is not USDA Certified Organic and we do not anticipate applying for such status. We strive to produce healthy vegetables using natural methods of fertilizing, building soil, and controlling pests such as insects and weeds. Those healthy vegetables will begin in mid to late May with herbs, asparagus, rhubarb and strawberries. During the season you can expect a variety of greens, beans, cucumbers, tomatoes, peppers, squash, corn and potatoes along with tips about how to cook and preserve your weekly share. The season will conclude in late September or early October. We aim for a 20-week season.

We did not grow up on farms but we did grow up in families with large gardens, eating a variety of fresh produce and canning/freezing the excess. We have maintained the tradition of growing and preserving food for our family for the past 20+ years. GI Acres is our attempt to share that passion for good food with our community.