Creamy Garlic Scape Dressing
Quick and easy – use on a salad, grain bowl or as a dip
Equipment
- immersion stick blender or food processor
Ingredients
- 2 tbsp galri scapes chopped
- 1/4 cup oil (olive, sunflower, avocado)
- 3 tbsp plain unsweetened yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp apple cider vinegar
- 1/2 tsp ground black pepper
- 1/4 tsp sea salt
- 1 tsp liquid sweetener (optional) honey or maple syrup
Instructions
- Add all ingredients and blend until smooth and creamy2 tbsp galri scapes, 1/4 cup oil, 3 tbsp plain unsweetened yogurt or sour cream, 1 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp apple cider vinegar, 1/2 tsp ground black pepper, 1/4 tsp sea salt, 1 tsp liquid sweetener (optional)
Notes
This recipe makes about 1/2 cup and is easily doubled, tripled, quadrupled. The quantities listed in this recipe are too small to use my Vitamix blender. For your blades to contact ingredients properly depending on your blender blades, multiply this recipe. Nutri-bullet may work as well.
An immersion blender was used in this recipe directly in a canning jar or ease of storage.
You can use frozen scapes for this recipe. I try to freeze garlic scapes each season just for this purpose.
I used vegan plant-based ingredients: Hellmann’s Vegan mayo and Wegman’s plain coconut yogurt as shown in the photo
