Here I am in my own personal episode of CHOPPED, which takes place in my kitchen, with a bunch of garlic scapes from my CSA and parsley from my garden that might be mistaken for a green mountain. The plant is so big!
I decide to combine the two for a dynamite summer dip.
Garlic scapes are the flower stems that garlic plants produce before the bulbs mature. Scapes have a milder taste than garlic, very fresh and summery. You can use them raw in salads or you can cook them like green onions. Some people compare scapes to asparagus.
I also used some of my CSA scapes in a stir fry and they were great there too!
I actually don’t care for sour cream, so I use fake stuff. I used this dip for an extra zip on veggie burgers, in wraps, and a dip for pitas. Delish!
Garlic Scape And Parsley Dip
- 1/2 cup (about 4) garlic scapes
- 12 ounces sour cream or Tofutti Better than Sour Cream
- 1/2 cup fresh parsley
- 1/2 English cucumber
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Combine and ingredients and let it sit for at least 4 hours, but I recommend letting the flavors marry it in the fridge overnight.