Garlic Scape Dip Recipe

Here is a frugal Healthy Snack #1: Apples with all natural peanut butter and walnuts. I love Pink Lady apples because they are exceptionally sweet. Fuji are really good too. And Trader Joe's Organic Creamy peanut butter. 

Healthy Snack #2: Edamame. Rich in fiber and protein, they really fill you up. Just buy a bag of frozen ones and microwave them till steamy. I throw on really nice sea salt at the end. 

Healthy Snack #3: Garlic Scape Dip. I just found out about garlic scapes (garlic's subtle cousin) from the community garden share we're doing this summer. They're such a delicate garlic flavor that you can eat them raw in a pesto or sautèed with veggies as you would garlic. The dip has white beans in it for extra calcium and richness. 

Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

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