I have three great reasons for featuring myriad cocktail party appetizers on this website. Shall I list them for you?
1) I like cocktails.
2) I like parties.
3) I like appetizers.
The following appetizer involves three of my favorite ingredients -- creamy cannellini beans, pungent rosemary, and deep, smokey sage. It's a fabulously-fragrant dip that you can (and should) prepare a day ahead of time. Here's the recipe:
First, run out to the garden and snip a couple of 4-inch-long sprigs of rosemary.
While you're at it, snip about 7 medium-large sage leaves, too. I say "about," because exact measurements are not necessary for this recipe. There's lots of wiggle-room.
Strip the leaves from the rosemary, and roughly chop them. Chop the sage as well.
Oh. As you chop your rosemary, be sure to inhale deeply. According to studies I've read, sniffing the herb's beautiful scent can improve one's memory.
Of course, whether you actually want to improve your memory is quite another story. Frankly, some things are worth forgetting. Like the year in which you were born. Or the chocolate bar you ate in bed last night.
Next, tip a can of thoroughly-rinsed cannellini beans into a food processor.
Add a fat clove of garlic...
And the juice of 1/2 a lemon. I hope you have a lemon-squeezing gadget.
Also add a big handful (about 1/3 cup) of grated Parmesan cheese...
The chopped rosemary and sage...
And a few grinds of black pepper.
Then turn the machine on, and add just enough olive oil to achieve a thick, rich, dip-able dip.
Now taste the dip. Does it need more lemon? Rosemary? Sage? Add whatever your taste buds dictate, and process again.
You could serve this creamy dreaminess right away. But it will taste even better if you let the flavors mingle for a few hours (or overnight) in the fridge.
For a cocktail party (or for just plain snacking), serve the dip with crackers, pita bread, or crudités.
Does this perfumed dip appeal to you? Then by all means post a comment below.
And for those of you who haven't sniffed enough rosemary lately, and have thus forgotten the above ingredients and steps, here's the recipe in a photo-free version that you can copy and paste:
Bean Dip with Fresh Rosemary and Sage
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 2 cups of dip (recipe can be doubled or tripled as needed)
1 15.5 ounce can of Cannellini beans, rinsed and drained in a colander
1 fat garlic clove (or use 2 medium-size cloves)
The juice of half a lemon
1/3 cup grated Parmesan cheese
Grinds of black pepper
2 teaspoons fresh, roughly-chopped rosemary needles
7 medium-large sage leaves, roughly chopped
Olive oil
Put the beans, garlic, lemon juice, cheese, pepper, and herb in a food processor. Pulse the machine a few times just to break up the beans and garlic. Then turn the machine on, and add just enough olive oil to achieve a thick, rich paste.
Scoop the dip into a bowl, cover with plastic wrap, and chill for several hours or overnight.
Serve with crackers or crudité.
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More yummy appetizers:
Herbed Cheese Straws
Crispy, Gluten-Free Latkes
Easy-Peazy Gluten-Free Cheese Crackers
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