Congratulations to Angel who won our giveaway. She said she’d serve “serve cheese, olives, and bruschetta” on this “beautiful plate.”
Maggy, Sharon, and I hope this White Bean Dip with Caramelized Onions and the accompanying roasted fall vegetables have caught your eye. We also hoping you’ll notice the eye-catching Villeroy and Boch plate we’re serving these veggies and dip on.
October is breast cancer awareness month. To raise awareness (and dollars!), KitchenAid commissioned culinary icon Jacques Pepin to design this whimsical serving dish as part of their “Pass the Plate campaign.”
The dish we’ve created for our plate is White Bean Dip with Caramelized Onions. To pass our white bean dip onto your friends, you can buy your own “Pass the Plate” dish by heading here. Five dollars goes straight to cancer research every time the plate is passed and registered. Through campaigns like “Pass the Plate,” KitchenAid has helped raise over nine million dollars for breast cancer research to date.
These days everyone in our family is eating healthier. Heading into the holiday season we wanted a lighter version of one of our favorites, French Onion Dip. Given that two of the key ingredients are mayonnaise and sour cream, this was not an easy task. But it’s satisfying when you give yourself a challenge and succeed. We found that white beans made a wonderful stand in for the richer ingredients in this this dip. The good news here is that White Bean Dip with Caramelized Onions will satisfy all of your family and friends—even vegans!
To be sure this dip would be a hit, I served it at a party this past weekend. Not even knowing it was healthy, everyone raved and asked for recipe. Well here it is!
Now a gift for you. In addition to this recipe to share with your family and friends, we’re giving you a chance to win a Villeroy and Boch “Pass the Plate” dish. Just tell us what you’d serve on this plate. Giveaway ends at midnight ET Sunday, October 20th. We’ll announce the winner on Monday morning, October 21st.
- 4 tablespoons olive oil
- 2 large onions, halved and sliced thin
- 2 large garlic cloves, minced
- ½ teaspoon hot red pepper flakes
- 2 cans (15 to 16 ounces each) small white beans, drained
- 2 tablespoons chopped fresh parsley
- Heat oil in a large skillet over medium-high heat. Add onions and cook until light caramel brown, about 10 minutes. Reduce heat to low and continue to cook, stirring often, until onions are rich caramel brown. Remove half the onions; when cool enough to handle, chop fine. Add garlic and pepper flakes to remaining onions and continue to cook for flavors to blend, a couple of minutes longer.
- Transfer onions in the skillet, along with beans and parsley, to a food processor; process until smooth. Stir in remaining onions, reserving a few to sprinkle on the top. Serve.
I would serve with some roasted cauliflower, fresh sliced peppers, blanched string beans, sugar snap peas. Anything I would use for a crudites platter that makes the veggies shine. Also, looks like it would be fantastic as a spread for rounds of toasted French/Italian whole grain bread.
well I know it is not very original but I would serve the white bean dip and roasted veggies that you have just shared with us. I have a girls weekend coming up and a couple of vegans are on the guest list. You need to serve something healthy on this platter for sure!
This plate is gorgeous! I’d fill it will home-baked goodies and pass it along to a friend.
I would use the plate at Thanksgiving for serving appetizers, which usually includes vegetables and hummus. Love the idea of trying your bean dip and roasted vegetables.
I would serve a nice antipasta platter or a fruit and cheese course (or this lovely sounding dip – I like that the veggies are roasted). Thanks for the opportunity.
This would be the perfect plate to serve a slightly warm brie covered with a warm cherry compote topped with candied pecans surrounded by an assortment of crackers and dried cherries.
Love the look of the white bean dip!
I would serve homemade cookies on this lovely plate.
I can’t wait to try this dip because I love anything with caramelized onions. One of my favorite appetizers is a goat cheese, pesto and sun-dried tomato terrine, and it would look gorgeous on this plate.
I would serve fresh fruit with a yummy yogurt & honey dip.
I would serve cheese olives and bruschetta
Beautiful plate
I’d make and serve Jacques recipe for Brandade in the gorgeous plate.
I would serve some beautiful fresh fruit with a squeeze of lime.
I’d serve sliced pumpkin or banana bread, or cookies. Or veggies & hummus. Maybe some muffins. Or a bread, muffin, cookie that has cherries in it.
I’d serve sliced pumpkin or banana bread, or cookies. Or veggies & hummus. Maybe some muffins. Or a bread, muffin, cookie that has cherries in it.
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Beautiful plate, and the recipe looks delicious. I would probably use this plate for some after dinner cookies. Thank you!
I’d serve my mother’s chocolate chip cookies…they are the best
Chocolate covered cherries….
Love the recipe and that beautiful plate. I would serve home made hummus with veggies and whole wheat pita bread.