EEE! Party is tomorrow and I wanted to have everything ready so that I can actually enjoy being with my guests. Isn’t it hard to love being with your guests when you’re still worried about getting everyone fed?
I like to haul all the dishes out the night before and have only a bit of sprucing of the house to do before everyone arrives.
My other trick? I have my dishwasher TOTALLY empty before everyone arrives. As the party goes on-you do a couple of casual runs around the house for dirty dishes and before you go to bed, just turn it on. The next morning you just have to empty and put away. Lastly, send leftovers home with everyone. Always a good idea.
I serve this dip hot with lots of bread and make it a week ahead and freeze in the dish that I’m going to serve it in.
Just combine; white beans, lemon (just quartered), sea salt (I like a nice smoked salt), roasted garlic (a whole bulb baked in the oven until soft and then you squish out the good stuff), crushed chillies and fresh rosemary.
DaDa! As small one likes to say. Bake and serve. (or freeze, thaw, bake and serve)
- 1 bulb roasted garlic
- 1 lemon (quartered)
- 2 tsp crushed chillis
- 1 sprig rosemary
- 1 tsp salt (I used a smoked sea salt)
- 3 cups cooked white bean (I used navy beans)
- Combine all the ingredients in the food processor and combine until smooth. Bake until bubbly (350 degrees approx 20 minutes) and serve with lots of yummy bread.