Garlic Scape Goat Cheese Dip
Updated: Jun 21
This creamy dip dresses up any pita chip and is well worth the prep time in the kitchen!
TIME: 25 minutes prep, 25 minutes total
YIELD: 8 servings
8–10 fresh garlic scapes, coarsely chopped
3 tablespoons olive oil, divided, plus more for garnish
1 teaspoon sea salt, divided, plus more to taste
2 teaspoons ground black pepper, divided, plus more to taste
1½ teaspoons maple sugar (optional), divided, plus more for garnish*
4 strips of bacon, fried and chopped finely
1 (8 ounce) package goat cheese, at room temperature
1 (4 ounce) package cream cheese, at room temperature
1 tablespoon maple syrup
½ lemon, zested and juiced
1 clove garlic, minced finely
½ cup toasted pecans, chopped
pita or bagel chips
Preheat oven to 425°F.
In a bowl, toss garlic scapes with 1 tablespoon olive oil, ½ teaspoon sea salt, ½ teaspoon maple sugar, and 1 teaspoon black pepper.
Scatter the scapes across a rimmed baking sheet fitted with parchment paper and bake for 15 minutes, tossing once halfway.
Prepare bacon if necessary.
Combine goat cheese, cream cheese, and maple syrup in a bowl, then whip with a hand mixer on high until fluffy (about 2 minutes).
Add remaining olive oil, lemon zest, and lemon juice, then mix again until well combined.
When the garlic scapes are done roasting, they’ll be slightly browned, crunchy and aromatic, much like a garlic chip! Once cooled enough to handle, use a food processor to pulse the scapes until minced for an easier bite.
In a small bowl, set aside 1 tablespoon each of the minced garlic scapes and chopped bacon for garnishing.
Using a spatula or large spoon, fold remaining minced garlic scapes, bacon, maple sugar, salt, pepper, and minced garlic into cheese mixture. Mix until well blended.
Scoop into a serving bowl.
Add the chopped, toasted pecans to the minced garlic scapes and bacon that were set aside earlier, and toss together with a sprinkle of maple sugar.
Garnish dip with nut, scape and bacon mixture, then drizzle with olive oil.
Serve with pita or bagel chips.
*Maple sugar is a specialty ingredient that's made by boiling most of the water out of maple syrup. Often you can find it sold alongside maple syrup at a farmers market or on a maple syrup producer's website, but you can also make it yourself from maple syrup if you're adventurous, or you can make an easy, affordable alternative! Add 1 cup of granulated sugar and 1 scant teaspoon maple extract or mapleine to a large resealable plastic bag. Seal the bag and knead until the maple flavor is evenly distributed, then spread the sugar out on a rimmed baking sheet to dry. Let stand for 30 minutes, then store in an airtight container.
Bacon bits can be substituted instead of frying strips of bacon to save a little prep time.
To make a vegetarian version of this recipe, substitute ¼–½ cup of shelled, unsalted sunflower seeds or toasted, chopped pecans for the bacon. The dip will still have plenty of crunch and a great, nutty flavor.
Since this dip is a little thicker, it can easily be spread on crostini, smeared on rye bread toast points, or slathered on a toasted bagel too.
Chef Megan Recommends: Try this dip on your next burger instead of the usual ketchup, mustard and/or mayo for a truly unique bite!