Creamy Garlic Scape Dip

My garlic went in very late last fall. So, their scapes appeared a bit later that normal as well. I just snipped the last few today.

With this final harvest of scapes, I'm celebrating with one more batch of Creamy Garlic Scape Dip. I've improved upon the original Garlic Scape Dip that I posted here last season. This was quite at last weekend's Fourth of July festivities. (Note, this is strong, spicy, garlicky little number. If you prefer a toned down version with milder garlic flavor use fewer scapes, or sauté the scapes in a little olive oil until tender before using them in the dip recipe.)

Whip up a batch for yourself before scapes disappear from our Northeast Ohio markets and gardens for another year.

Creamy Garlic Scape Dip

3-5 medium-sized garlic scapes, chopped into 1-2" lengths
7 oz Greek style yogurt (one small container)
3 tbsp butter
salt and pepper to taste
fresh basil, finely chopped (optional)

Start with all ingredients at room temperature.

Add scapes to food processor and pulse until finely minced.

Add yogurt and butter and blend until smooth.

Add salt and pepper and fresh basil if you prefer and blend again.

Serve as a dip or spread with your favorite crackers.