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Garlic Scape And Parsley Dip

Combining garlic scapes from my CSA and parsley from my garden, I made this tasty dip to eat with veggies and on burgers.

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

Cooking Directions

  1. Combine and ingredients and let it sit for at least 4 hours, but I recommend letting the flavors marry it in the fridge overnight.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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