Garlic Scape and White Bean Dip

I served this at a party and it was a huge hit. It was so simple to put together, it made enough to serve about 12 people and you could dip just about anything into it! Pretzels, carrots and other veggies, smear it on bread, or it would be great in a sandwich too.

Garlic Scape and White Bean Dip
Source: New York Times
Yield: 1 1/2 cups

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.