There seems to be a reoccurring theme this week – party foods! It didn’t even occur to me until I scrolled through my home page this morning, but every single recipe I shared this week, is the perfect small bite to serve when entertaining.
Even better? They’re all ridiculously easy to prepare, and don’t have a thousand ingredients, making them simultaneously cost effective, which for me, is critical since I entertain quite frequently and if I spent a fortune on ingredients every time, I’d be broke.
When entertaining, the first thing I do is look in to my pantry and fridge to see what kind of concoctions I can make up with what we already have. If I have Greek yogurt and onions (which I ALWAYS do), I usually throw this Brown Butter Onion Dip together. If I find extra cheese or cream cheese lingering within the depths of the fridge, it’s usually something like this. In this week’s case, for my Bachelor watch party (yes I get together with my girlfriends and watch the Bachelor), I looked into my fridge and found a can of white beans, knew I had a ton of garlic, onion, a few other things to make a killer dip, and could pick up the rest at the store later that day.
Once I spotted rosemary on sale for $1.79 at the grocery store I knew I wanted to do a sort of fried rosemary and white bean dip. Brown butter makes everything better, so that’s what I fried the rosemary in. From there, I added in plenty of chopped onion, and garlic, then threw everything along with the white beans, some salt, red wine vinegar and pepper in to the food processor. Within a few pulses, and a few seasoning adjustments, I had the perfect dip to party with.
I served it alongside this Pesto-Whipped Ricotta, some sliced salami, plenty of crackers, baguette pieces, and few crudité and called it day.
Hopefully this week gave you some confidence that entertaining doesn’t have to be hard or expensive. Happy Friday!
- 4 Tbsp. unsalted butter
- 5 rosemary sprigs, leaves removed from stems
- ½ cup chopped yellow onion
- 6 garlic cloves, minced
- 1 (14.5 oz.) can cannellini beans, rinsed and drained
- ½ tsp salt
- ⅛ tsp black pepper
- 3 tsp. red wine vinegar
- 2 Tbsp olive oil
- Add beans to the bottom of a food processor.
- Add butter to a small saucepan. Turn the heat on medium-high and let it melt. Once the butter begins to brown on the edges, swirl the pan. Keep swirling until the butter turns a deep golden brown and smells very nutty, it should take about 2-3 minutes. Turn the heat off and add in rosemary leaves. Let them fry for 30 seconds to 1 minute, then use a slotted spoon to transfer the rosemary to the food processor.
- Add onion to the butter, turn the heat on medium and cook in the butter until softened, about 3-4 minutes. Reduce the heat to medium-low and add all but 1½ tsp of the minced garlic to the brown butter. Turn the heat on medium-low and cook until the garlic is soft and fragrant, about 2 minutes. Pour mixture over beans and rosemary. Add remaining garlic, salt, black pepper and red wine vinegar. Turn the mixer on and blend until smooth, (you should still see some specks of rosemary).
- Transfer to a serving bowl and drizzle with olive oil. Serve with crackers or a baguette.