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This mildly sweet, herby garlic scape goat cheese dip makes the most of late spring’s harvest. The curly scapes that extend from garlic plants in the garden are deliciously aromatic and their taste is a hint at the fresh garlic to come. We roast and chop our scapes with maple sugar seasoning, resulting in a bite that’s reminiscent of a fried garlic chip. Folded into whipped goat cheese with a bouquet of fresh herbs, we can’t stop dipping pita chips into a bowl of this!



Prep time


Cook time



  • 6-7 garlic scapes, bulb ends removed​
  • 1 teaspoon Maple Sugar Seasoning​
  • Salt and pepper, to taste​
  • 3 tablespoons olive oil, divided, plus more for drizzling​
  • 10.5 oz goat cheese, at room temperature​
  • 1 tablespoon maple syrup​
  • 1 tablespoon minced rosemary, about 1 sprig​
  • 1 1/2 tablespoons minced chives​
  • 1 long red pepper, minced, about 1 1/2 tablespoons​
  • Parsley, chopped, to garnish​
  • Squeeze of lemon (optional)​


  1. Pre-heat oven to 425F.
  2. Coarsely chop the scapes and toss them with 1 tablespoon of olive oil, salt, pepper and the maple sugar seasoning. Scatter the scapes across a rimmed baking sheet fitted with parchment paper. Bake for 15-20 minutes, tossing once halfway.
  3. Whip the goat cheese, olive oil and maple syrup together in a mixing bowl until it’s fluffy, about 1-2 minutes.
  4. Once the garlic scapes are done roasting they’ll be browned, crunchy and aromatic, much like a garlic chip! Once cooled, chop them into finer pieces for an easier bite.
  5. Fold in the garlic scapes, rosemary, chives, and pepper. Stir in the squeeze of lemon juice, if desired. Season to taste with salt and pepper. Stir everything together.
  6. Plate with fresh parsley and a drizzle of olive oil. Enjoy as a sandwich spread or a dip for chips and crudité!



8 oz Glass

12 oz Squeeze Bottle

12 oz Squeeze Bottle


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