Roasted Fennel and White Bean Dip

This smooth, garlicky dip is wonderful spread on toasted baguette slices.
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Roasted Fennel and White Bean Dip

Course Appetizer, condiment, Side Dish, Snack
Servings 12 appetizer-sized servings

Ingredients
  

  • 1 large or 2 small fennel bulbs trimmed and cut into 1-inch pieces
  • ¾ cup plus 3 tablespoons olive oil
  • 4 cloves garlic 2 unpeeled and 2 peeled and minced
  • salt to taste
  • pepper to taste
  • 2 ½ cups cannellini beans cooked
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon lemon juice
  • ½ cup Parmigiano Reggiano cheese grated
  • 1 baguette thinly sliced, brushed with olive oil, and toasted into crostini

Instructions
 

  • Preheat oven to 400°.
  • Toss fennel and unpeeled garlic cloves with 3 tablespoons of olive oil on a sheet pan. Season generously with salt and pepper and roast in the oven for 30–40 minutes, stirring occasionally during cooking.
  • Take out the pan and let it cool, then squeeze roasted garlic out of the skins and put aside.
  • In a small pan, heat ½ cup olive oil over medium heat. Add minced garlic cloves and cook until lightly golden. Add cannellini beans and rosemary and cook for 1 minute more. Remove from heat.
  • Transfer garlic bean mixture, fennel, roasted garlic, lemon juice, remaining ¼ cup olive oil and all but 3 tablespoons of cheese to a food processor. Purée until smooth.
  • Raise oven temperature to 450°. Transfer purée to a small baking dish, sprinkle with remaining cheese, and bake until golden on top, about 15–20 minutes. Serve hot with crostini.

Notes

Adapted from Food52.com
Keyword Dip, fennel, roasted, White Bean

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