The holidays are upon us, cheap eaters, and that means holiday parties, and that usually means booze 'n apps.
Whether you're hosting or bringing something to share, this Blue Cheese Salata dip-type-thing will be a hit, I guarantee it, and tastes great with white wines. Composed of a thin layer of sharp cheese, minced red onion, and parsley dressed with a light, lemony oil, this ridiculously easy appetizer can be thrown together in less than five minutes and utilizes mostly pantry staples. Best of all, it comes in at a significantly lower price point than a lot of holiday appetizers (think shrimp, crab, nuts, cheese boards), particularly if you purchase store-brand blue cheese or a large container from a club store.
Have you got five minutes? Then let's get this party started.
Start off by doing all the cutting board work in one pass: dice one, smallish red onion, mince two cloves of garlic, and finely chop about three tablespoons of flat-leaf parsley. While you've got the knife out, slice a lemon in half and juice that sucker.
Now spread your cheese in a layer over the bottom of a small serving platter or plate, about ½ inch deep. Sprinkle the onion evenly over cheese, then add a thin layer of parsley across the top. (We'll save the garlic and lemon juice for the dressing.)
And, speaking of dressing, whisk together about one-quarter cup olive oil, the juice of one lemon, and minced garlic in a small bowl or Pyrex cup. Mix well. Pour the dressing over the plate of cheese. Grind lots of black pepper over the top and...
...done. You can let this sit at room temperature for an hour or two before the party or cover and refrigerate for up to six hours; just be sure set it out early to take the chill off. Serve with crackers (try the store-brand Carr's Water Biscuit knock-offs) and wine.
Final suggestion: make sure that everyone at the party eats at least a little so that no guest has to worry about garlic/onion breath under the mistletoe. Cheers!
(Click here for printable recipe.)
Blue Cheese Salata Dip from BeanPlate
serves about 10-12 as appetizer
16 oz. blue cheese (or Gorgonzola or feta, crumbled)
1 small red onion, minced
3 tablespoons parsley, finely chopped
¼ cup extra virgin olive oil
juice of one lemon
2 cloves garlic, minced
freshly ground black pepper
Spread the cheese in a thin layer over the bottom of a small serving platter or plate, about ½ inch deep. Sprinkle the onion and parsley evenly over cheese. Whisk together olive oil, lemon juice, and garlic. Pour over cheese mixture. Grind lots of black pepper on top and serve with an assortment of crackers. Can also be made ahead and refrigerated, covered, for up to six hours.