Quick & Easy Garlic Scape Dip

Every summer, I get excited when garlic scapes show up at the farmers market. These curly green shoots from garlic plants are only around for a few weeks, and I’ve learned to grab them while I can. After years of experimenting with different ways to use them, this garlic scape dip has become my go-to recipe. It’s creamy, a little different from regular garlic dip, and always gets people asking “What’s in this?”

I love how simple this dip is to make – just toss everything in a food processor and you’re done. It’s perfect for backyard gatherings or when friends stop by unexpectedly. Plus, it’s a great way to use those scapes if you’re not quite sure what to do with them. My kids even help me make it now, though they used to be skeptical of those funny-looking green curls.

What Kind of Garlic Scapes Should I Use?

Garlic scapes are the curly flower stalks that grow from hardneck garlic plants, and they’re typically available for just a few weeks in late spring or early summer. When shopping for scapes, look for ones that are bright green, firm, and smooth – avoid any that are yellowing or limp. The younger, more tender scapes will be milder in flavor and less fibrous than older ones, making them perfect for this dip. If you can’t find fresh scapes at your local farmers market or grocery store, check Asian markets or consider growing your own hardneck garlic – you’ll get both garlic bulbs and scapes! Just remember to trim the tough ends off before using them in your recipe.

Options for Substitutions

This creamy dip recipe can be adapted with several substitutions if needed:

• Garlic scapes: If you can’t find garlic scapes (they’re only available in late spring/early summer), you can use a mix of 4-5 garlic cloves and 1/2 cup of chives or green onions. The flavor won’t be exactly the same, but you’ll get a similar garlicky-green taste.
• Almonds and sunflower seeds: Feel free to swap these with other nuts or seeds – walnuts, pine nuts, or pumpkin seeds all work great. Just make sure they’re unsalted so you can control the salt level in your dip.
• Parmesan cheese: You can use Pecorino Romano or aged Asiago as alternatives. For a dairy-free version, try nutritional yeast (use about 3 tablespoons).
• Greek yogurt: You can use all sour cream instead of Greek yogurt, or for a dairy-free option, try plain coconut yogurt. The texture might be slightly different but it’ll still be creamy and good.
• Olive oil: Any neutral oil like avocado or grapeseed oil will work here, though olive oil adds a nice flavor that complements the other ingredients.

Watch Out for These Mistakes While Making

The biggest mistake when making garlic scape dip is not chopping the scapes small enough before blending, which can leave you with stringy, fibrous bits that detract from the smooth, creamy texture you’re aiming for.

Another common error is adding all the olive oil at once – instead, drizzle it in slowly while the food processor is running to create a properly emulsified dip that won’t separate.

If you’re finding the dip too intense, don’t just keep adding dairy to mellow it out – instead, try blanching the garlic scapes for 30 seconds in boiling water first, which helps tame their raw bite while preserving their fresh flavor.

For the best texture, make sure your Greek yogurt is at room temperature before mixing it in, and remember to taste and adjust the seasoning only at the very end, as the flavors will develop and intensify as the dip sits.

What to Serve With Garlic Scape Dip?

This creamy, garlicky dip pairs perfectly with all kinds of dippers, making it great for casual snacking or serving at parties. Fresh veggies like cucumber slices, carrot sticks, bell peppers, and cherry tomatoes work beautifully with the nutty, garlicky flavors. For something more substantial, serve it with toasted pita triangles, bagel chips, or your favorite crackers – I especially like it with seedy crackers that add extra crunch. You can also spread this dip on sandwiches or wraps instead of mayo, or thin it out with a little olive oil to make a tasty salad dressing.

Storage Instructions

Keep Fresh: This garlic scape dip stays good in the fridge for about 5-7 days when kept in an airtight container. The flavors actually get better after a day or two as they have time to mingle together. Just give it a quick stir before serving if you notice any separation.

Make Ahead: You can easily prep this dip a day before your gathering. The nuts and seeds help keep the texture nice and consistent, while the yogurt base stays creamy. If it thickens up a bit in the fridge, just stir in a splash of olive oil to bring it back to your desired consistency.

Portion: If you’ve made a big batch, try dividing it into smaller portions. Keep what you’ll use within the week in the fridge, and freeze the rest in small, sealed containers for up to 2 months. Though the texture might change slightly after freezing, it’ll still be tasty in sandwiches or as a spread.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 30-35 g

Ingredients

• 10 garlic scapes
• 1/4 cup almonds
• 2 tablespoons sunflower seeds
• 2 tablespoons olive oil
• 1/4 cup finely grated parmesan cheese
• Salt and black pepper
• 1/2 cup greek yogurt
• Sour cream and/or mayonnaise

Step 1: Prepare the Garlic Scapes

Start by washing the garlic scapes thoroughly to remove any dirt.

Trim off the ends, leaving you with the tender, fragrant spiraly parts.

Chop these cleaned scapes into small pieces to ensure they blend easily in the next step.

Step 2: Create the Pesto-Like Mixture

Add the chopped garlic scapes to a food processor, excluding the Greek yogurt and sour cream/mayonnaise at this stage.

Pulse the mixture until you achieve a consistency similar to pesto.

This will be your flavor base for the dip.

Step 3: Blend and Refine the Pesto Mixture

Transfer the pesto-like mixture to a small bowl and add Greek yogurt.

Take half of this yogurt-pesto mixture and place it back into the food processor.

Puree until it becomes nearly smooth, providing a base that’s well-blended with the remaining chunkiness for texture.

Return this pureed mixture to the small bowl with the other half of the yogurt-pesto mix.

Step 4: Adjust Creaminess and Flavor

Finally, mix in 3 tablespoons of sour cream and mayonnaise.

Feel free to adjust the amount according to your taste preference or the intended use of the dip.

Adding more will increase the creaminess and dial down the garlic intensity slightly.

Taste and adjust until the dip reaches your preferred level of creaminess and flavor.