Serves 10
45 min
Creamy Garlic Scape Dip
Recipe GLPRf765316e4a404d
A vibrant, garlicky dip featuring tender garlic scapes blended with toasted almonds, sunflower seeds, and parmesan for depth and crunch. The mixture is tempered with creamy Greek yogurt and a touch of sour cream and mayonnaise to create a luxurious, herb-forward spread perfect for vegetables, crackers, or bread.
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Ingredients
¼ cup raw almonds
10 garlic scapes, trimmed and chopped
2 tablespoons olive oil
¼ cup freshly grated Parmesan cheese
2 tablespoons sunflower seeds
½ cup plain Greek yogurt
3 tablespoons sour cream and/or mayonnaise, or more to taste
Salt and freshly ground black pepper to taste
Directions
Rinse the garlic scapes thoroughly under cool water. Trim off the whitish tough base and the darker green leafy top, keeping only the tender, pale green spiral portion in the middle. Chop this tender part into small, bite-sized pieces.
Add the chopped garlic scapes, almonds, sunflower seeds, Parmesan cheese, olive oil, salt, and pepper to a food processor. Pulse the mixture 8–10 times until it resembles a chunky pesto with visible texture but well combined. Do not add the Greek yogurt yet.
Transfer the pesto-like mixture to a small bowl and stir in the Greek yogurt until evenly mixed.
Pour half of the yogurt-pesto mixture back into the food processor and pulse until nearly smooth, about 1–2 minutes. This creates a creamy, well-emulsified base while preserving some texture.
Return the pureed mixture to the bowl and fold it into the remaining unpureed portion, creating a dip with swirls of texture and creaminess.
Stir in 3 tablespoons of sour cream and/or mayonnaise, mixing well. Taste and add more sour cream or mayonnaise a tablespoon at a time if you prefer a creamier, milder dip. Adjust salt and pepper to your preference.
Transfer to a serving bowl. Serve immediately with vegetables, crackers, or bread. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
