Entertaining

Winter Crudités with Lemony White Bean & Tomato Dip

October  5, 2018
Photo by Rocky Luten
Author Notes

A platter of crudités is one of my go-to holiday appetizers. I prep the vegetables in advance and store them in the fridge, bundled in a damp paper towel or cloth. The only remaining question is: What to dip them in? Enter, this guy. You can make both components—a lemony white bean dip and sweet-savory tomato jam—days before the party. All you need to do is swirl them together right before serving. —Emma Laperruque

Test Kitchen Notes

This recipe is featured in the story, A Simple, Anytime Tomato Jam You'll Want to Eat on Everything, sponsored by Muir Glen. —The Editors

  • Makes 1 1/2 cups of dip
Ingredients
  • For the lemony white bean and tomato dip:
  • 1/4 cup fresh-squeezed lemon juice
  • Zest of 1 lemon
  • 1 tablespoon water
  • 3/4 teaspoon rosemary leaves, minced
  • 1/2 teaspoon salt
  • 1 large garlic clove, smashed and peeled
  • 1 (15-ounce) can white beans, drained
  • 1/4 cup olive oil, plus more to drizzle
  • 1/2 cup tomato jam
  • For the tomato jam:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 1/2 cups)
  • 1 pinch salt, plus more to taste
  • 1 (28-ounce) can Muir Glen canned diced tomatoes
  • 1 cup sugar
  • 1 tablespoon white vinegar
In This Recipe
Directions
  1. For the lemony white bean and tomato dip:
  2. Combine the lemon juice, zest, water, rosemary leaves, salt, and garlic in a food processor. Process until smooth. Add the beans. Process until very smooth, scraping down as needed. With the machine still running, pour in the olive oil. Continue to process until very smooth.
  3. Transfer the white bean dip to a serving dish. Add the tomato jam in tiny dollops, evenly distributed, then swirl slightly to incorporate (but not so much that the two blend). Drizzle with olive oil and sprinkle with flaky salt.
  4. Serve with vegetables like broccoli or cauliflower florets (steamed), rainbow carrots, celery, endives, fennel slices, and small rainbow potatoes (boiled).
  1. For the tomato jam:
  2. Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté until soft, stirring occasionally, about 10 minutes.
  3. Add the tomatoes, sugar, and vinegar, and stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick, about 25 minutes. (Dragging a spoon along the pan should leave a distinct trail.) Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for 2 to 3 weeks.

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Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. She now lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, which is all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.