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.