There are two things I love to do at Christmastime: travel with Ryan and host gatherings at our house. But, hosting doesn't mean running yourself ragged with stress over a four course meal. I like to keep things simple. So, here are two of my favorite go-to fail-safe holiday appetizers. Each recipe takes less than a half hour to whip up, but they taste like you spent a lot longer putting them together. So you can soak up the compliments from your guests and still have time on your hands!
Rosemary Cranberry White Bean Dip
Spiced Snack Mix
Ingredients
6 cups mixed raw nuts (I like to use cashews and pecans)
3 tablespoons olive oil
9 tablespoons brown sugar (or a heaping ½ cup)
1 ½ teaspoons ground cinnamon
2 teaspoons cayenne pepper
4 ½ tablespoons maple syrup
1 tablespoon flaky sea salt, such as fleur de sel, or kosher salt
4 cups small pretzel twists
Method
Line two large sheet pans with parchment paper. Combine the nuts and divide evenly between the two pans. Bake in a 350-degree oven for about 10 minutes, stirring once for even toasting.
In a very large bowl, combine the olive oil, brown sugar, cinnamon, cayenne, maple syrup, and salt. I like to set the bowl on top of the oven so the warmth heats the olive oil a bit and makes it easier to mix.
When the nuts are done toasting, add the warm nuts to the spice mixture. Stir until the nuts are completely coated. Then, mix in the pretzels and return the mixture to the two sheet pans, dividing evenly.
Return to the oven and cook for another 15-20 minutes, stirring frequently to make sure the brown sugar and maple syrup don't cause clumping. When the nuts are nicely roasted and the mixture is well-glazed, the snack mix is done.
Remove and cool completely, separating large chunks as they cool.
Store in an airtight container and enjoy throughout the day. This mixture makes a nice hostess or coworker gift when tied up in cell bags with pretty ribbon!
Rosemary Cranberry White Bean Dip
Ingredients
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
2- 14oz cans cannellini beans, drained
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup dried cranberries, chopped
Method
Heat olive oil in a sauté pan over low heat. Add garlic and
rosemary and gently cook for 10 minutes, taking care not to burn the garlic. The goal is to steep the olive oil with flavor.
After the olive oil is steeped, let it cool a bit. Then, put the drained cannellini beans in the base of a
food processor. Add the cooled olive oil, garlic and rosemary, and lemon juice. Puree
until the dip is smooth. You made need to add 1-2 tablespoons of water if it’s
too thick. Taste and season with salt and pepper. Add the cranberries and pulse
to combine.
Just before serving, drizzle dip with olive oil. If you want to be fancy, reesrve a sprig or two of rosemary to garnish. Serve with
crackers, pretzels, and crudite.
