This recipe for Garlic Scapes Feta Dip comes from my friend Jackie Chalmers, the founder of New Oxley Garlic, Naturally in Claresholm, Alberta. Jackie was one of the first growers to show how successful hard neck garlic could be as a crop in Alberta. Many growers have now followed in her footsteps. I recently wrote about two of them; Fifth Gen Gardens’ Kristin Graves and Grey Arrow Farms’ Andrea Kristin.

woman in blue shirt holding garlic — Jackie Chalmers – photo by Tilly Sanchez

My First Encounter with Garlic Scapes Feta Dip

I met Jackie when I was planning an all day bus tour to take city folk to meet farm folk in Southern Alberta. Jackie was a true leader in the Slow Food International movement in Alberta and I wanted people to have the chance to meet and learn from her. New Oxley is a beautiful spot nestled into one of an infinite number of bends along Willow Creek near Claresholm. Her acres of garlic bowed they floppy scape heads in the breeze as we pulled into the yard. It was a short course in “everything you wanted to know about garlic” and, this yummy dip is the treat Jackie served me and my guests.

I remember it being cool and refreshing on that hot summer day. Of course, I asked her for the recipe. And, of course, she had it printed up and ready for us. What I didn’t realize is that it is not easy to get your hands on garlic scapes unless you grow your own garlic.

Making Garlic Scapes Feta Dip from my very own Garlic Scapes

Truthfully, I haven’t thought much about this recipe for Garlic Scapes Feta Dip until this year. I was pleasantly surprised to find I had my very own garlic crop. How did this come to be? Well, it turns out, the previous owner of my community garden plot had planted garlic and I am now reaping the benefits.

I honestly wasn’t sure what the green shoots were when they sprouted in the spring but decided to let them grow until I could figure out exactly what they were. Once the green shoots thickened and grew about 18 inches tall, they developed a telltale curlicue that’s indicative of garlic. These curls are known as scapes. Then, I knew I was the beneficiary of a small garlic crop.

I’m thrilled. And, I immediately thought of Jackie’s dip. I’ve made it a few times this week for friends and they loved it. I hope you can find some so you can make it too. If not, try substituting a few cloves of fresh garlic. The dip will keep well for up to a week in the refrigerator. Savour it All.