Roasted Fennel and White Bean Dip

This smooth, garlicky dip is wonderful spread on toasted baguette slices.

Roasted Fennel and White Bean Dip

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


  • 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


  • 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.


Adapted from
Keyword Dip, fennel, roasted, White Bean

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