Here is a list of things that I need more of in my life.
More fried capers, more runny egg yolks, more chocolate chocolate chip ice cream, more fruit and vegetable smoothies after eating too much of said ice cream, more freshly picked blackberries the size of my thumb from our garden, and finally, more garlic scapes. Always more garlic scapes.
(Turns out that was just a list of food I need more of in my life. I could also use a little more sleep, a haircut, new thin t-shirts, someone to clean my stovetop, and 30 minutes of yoga everyday).
In case you weren’t following along last time I was raving about the glories of garlic scapes, these are the shoots that come out of garlic bulbs. They’re typically cut off to give the bulb the energy it needs to grow, and they should absolutely by no means ever be thrown away. Because you can make them into this delicious dip.
A couple weeks back, I was at Concerts on the Square sharing a blanket with a bunch of friends and food. Among the friends was Courtney of Girl Meets Turnip. Among the food was a garlic scape dip that Courtney made. It was delicious and unsurprisingly it was gone very quickly, so I asked her what was in it. “Basically I made pesto and then mixed it with cream cheese,” she said.
So simple and so tasty, I decided to take her advice.
But then I added mint, which in food blogging terms means that I “adapted” her recipe and I will now call it my own. But always with credit. Thanks Courtney!
- 12 garlic scapes, very roughly chopped
- ½ cup fresh mint
- ½ cup walnuts
- 1 teaspoon Kosher salt
- ½ cup olive oil
- ½ cup whipped cream cheese
- In a food processor, combine garlic scapes, mint, walnuts, salt, and olive oil. Process until smooth, scraping down sides occasionally. Add in cream cheese and pulse until combined. Transfer to bowl.
Recipe adapted from Girl Meets Turnip.