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    Home » Party Apps and Snacks

    Cannellini Bean Dip with Garlic Scapes

    Jul 5, 2010 · Modified: Nov 25, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Cannellini Bean Dip with Garlic Scapes - Andrea Meyers

    We’re off visiting family in the Adirondacks this week, enjoying a small town Fourth of July celebration, fishing, hiking, playing at the lake, cookouts, and evening campfires with roasted marshmallows, s’mores, and campfire pies. We’ll return in a few days feeling rested, a little sunburned, and ready to resume work in the garden, which hopefully won’t burn up in the current heat wave.

    After harvesting our garlic scapes at the end of June, we took them to the kitchen and set to work making pesto, a pasta dish, and bean dip. The scapes were spicy—really spicy—and added a nice punch of garlic flavor to this simple bean dip. After a couple bites Michael grabbed some grape tomatoes and put the halves on top of the dip and it made a great combination. If your scapes are as spicy as ours were, you could even add some fresh flat leaf parsley to the mix to balance the flavor.

    Garlic Scapes - Andrea Meyers

    If you aren’t growing garlic at home, you may find garlic scapes at your local farmers market. We spotted some at the Central New York Regional Market over the weekend, so keep your eye out for them, but if they are out of season you can substitute a few fresh garlic cloves.

    Garlic scapes at Central New York Regional Market - Andrea Meyers

    📖 Recipe

    Cannellini Bean Dip with Garlic Scapes - Andrea Meyers
    Print Pin

    Cannellini Bean Dip with Garlic Scapes

    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Appetizer
    Cuisine: American, Mediterranean
    Diet: Gluten Free, Vegetarian
    Keyword: beans, cannellini beans, cheese, dip, garlic, gluten free, tomatoes
    Servings: 16
    Calories: 82kcal

    Equipment

    • food processor

    Ingredients

    • 15 ounces cannellini beans, canned, rinsed and drained
    • ½ cup garlic scapes (chopped)
    • ½ cup grated Parmesan cheese
    • ½ cup extra virgin olive oil
    • 2 teaspoons lemon juice
    • ¼ teaspoon sea salt
    • ⅛ teaspoon black pepper freshly ground

    SERVE WITH

    • gluten-free or whole grain crackers
    • gluten-free of whole grain sliced baguette
    • grape tomato halves

    Preparation

    • Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil and process for about 30 seconds.
    • Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive oil and process. Serve with whole grain crackers or sliced baguette.

    Variations

    • You can also use about 5 or 6 fresh garlic cloves instead of garlic scapes.
    • If your scapes are very spicy, you can reduce the amount or add some flat leaf parsley to balance the flavor.

    Nutrition

    Calories: 82kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Susan @ SGCC says

      July 06, 2010 at 2:13 am

      This dip looks great! Cannellinis are my favorite kind of beans. I've got to get my hands on some garlic scapes. I've never seen them anywhere around here. Hope you all are have a nice relaxing vacation!

    2. Rosa says

      July 06, 2010 at 2:28 am

      A wonderful dip!

      Cheers,

      Rosa

    3. Diana's Cocina says

      July 06, 2010 at 10:44 am

      Hope you have a great vacation. This dip sounds wonderful.

    4. johanna says

      July 08, 2010 at 3:29 am

      looks wonderful! i think all pulses are overlooked in my household, i didn't grow up with them and including them in my diet doesn't come naturally. i have so many beans to use up before we go, this recipe is definitely a big help!!!

    5. Amy @ Simply Sugar & Gluten Free says

      July 14, 2010 at 1:07 pm

      I love your use of garlic scapes in this fun dip. White beans go well with so many different flavors. I've also been admiring your gardening...I'm in the learning process and going through quite a learning curve.

    6. Jill says

      January 10, 2013 at 11:00 am

      I made this yesterday, only I didn't have scapes on hand, actually, I've never used them, and added white pepper for more spice. Wow! It's really delicious. I think the parmesan cheese is what nailed it for me. Thanks!

    7. Erika says

      June 23, 2013 at 6:26 pm

      Made this recipe today after trying to figure out how to use the garlic scapes from our CSA share, and it was very delicious. Pretty sure my breath is killing those around me, but worth every delicious bite!

    8. joycw lacomb says

      July 05, 2013 at 6:00 pm

      My daughter gave me some dip made with garlic scapes from her garden and cannilli beans.
      It was fabulous!!.
      Sure hope I fine some garlic scapes at the farmer's market tomorrow!

    Trackbacks

    1. What’s in the CSA? Week of June 24 says:
      June 25, 2013 at 7:56 am

      [...] Cannellini Bean Dip with Garlic Scapes – A can of beans, some Parmesan cheese, garlic scapes and a few other ingredients come together to make a dip that can be used for veggies or spread on crackers and topped with grape tomatoes. [...]

    2. The Deri Air » Blog Archive » Garlic Scapes says:
      June 26, 2013 at 6:08 am

      [...] like the idea of making a Cannellini Bean Dip with Garlic Scapes.  In many ways, it’s similar to the pesto above, but with some cannellini beans for texture [...]

    3. How to Make Garlic Scape Pesto | Nourished Roots Family FarmsNourished Roots Family Farms says:
      July 15, 2013 at 9:24 pm

      [...] In dips [...]

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