Garlic Scape Dip
A quick cheesy garlicy dip or spread
- 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