Robert Nogash's scape and feta cheese dip
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8 Servings
15 Minutes
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Inspiration
This fantastic party treat was shared with us by Robert Nogash of Gillie Brook Farm!
“Some variations add more oil to make the blend thinner, as the feta cheese by itself is much too stiff for a dip. Our variations at home include more or less hot pepper as desired. The longer this scape/feta blend sits before serving the better the flavor becomes, so preparation the night before or even about 4 hours before use is best.”
Ingredients
~1 lb. garlic scapes, cut into 2-inch pieces
16 oz. feta cheese
4 oz. cream cheese or yogurt
extra virgin olive oil, lemon or lime juice, and red pepper flakes to taste
Method
Place the cut scapes into the pitcher of a food processor or blender, and mince along with a little olive oil. This will help lubricate the process while preserving the garlic’s flavor. You can also add some lemon or lime juice to help thin the mix. Once it’s reduced to about 1 cup, remove from the blender and set aside.
Next, add the fresh feta cheese and the cream cheese/yogurt to the blender/food processor (the latter will help the dip achieve a creamier consistency), or fold them together in a mixing bowl. Add half the scapes and 1/8 teaspoon red pepper flakes, and taste for balance. Add more scapes as you like (we find that the whole cup is about right). Enjoy!