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White Bean Dip with Garlic Scapes
- 2 cans (15 oz/430g each) cannellini beans, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 to 3 tbsp water
- ¾ tsp kosher or sea salt
- Freshly ground pepper
- ½ cup (50g) finely sliced garlic scapes
- Crudités, baked pita chips, crostini, bruschetta, baked bagel chips, grilled Japanese eggplant
Directions:View on Cookstr
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