Mango Mint Garlic Scapes Dip
Posted by fourclankitchen on March 11, 2012
The first of the season’s goodies are here: garlic scapes, scallions, cilantro, mint and what have you. I had a raw mango in the fridge for a Thai raw mango salad, but it kind of went over the raw-ripe line by just a smidge. So I hatched this dip with all my farmer’s market goodies and this is what I got.
1 large, barely ripe mango, grated in the food processor
1 large bunch scallions, white and green parts, chopped
1 bunch garlic scapes, coarsely chopped
1 large bunch cilantro, leaves and stems, coarsely chopped
1 cup mint leaves, stems removed
1 serrano pepper, chopped, optional
1/4 cup cooking oil (more if desired)
Juice of 1 lime
Salt, to taste
1. Peel and grate mango in the food processor.
2. Place grated mango and all remaining ingredients in the food processor, except the oil, lime and salt. Pulse until nearly smooth.
3. WIth the motor running, add the oil until the dip looks like it has the consistency of pesto. Add lime juice, taste and adjust salt.
3. Serve with tortilla chips, pita bread or naan. Slather on sandwiches or eat with crab cakes (what we did).