Roasted Fennel & White Bean Dip Recipe

Name: Roasted Fennel & White Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Roasted Fennel; 1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces; 2 tablespoons Olive Oil (up to 3 tablespoons); 2 Cloves Garlic still in papery shell; 1 pinch Salt and Pepper (more to taste); For the Cannellini Bean puree; 3/4 cup Olive Oil; 2 Garlic Cloves, Peeled and minced; 2 1/2 cups Cooked Cannellini Beans, drained and rinsed; 1 tablespoon Fresh Rosemary, Chopped; 1 tablespoon Lemon juice, Freshly squeezed; 1/2 cup Parmigiano-Reggiano cheese, grated; 1 baguette, sliced

Servings: persons

For Roasted Fennel
1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces
2 tablespoons Olive Oil (up to 3 tablespoons)
2 Cloves Garlic still in papery shell
1 pinch Salt and Pepper (more to taste)
For the Cannellini Bean puree
3/4 cup Olive Oil
2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannellini Beans, drained and rinsed
1 tablespoon Fresh Rosemary, Chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated
1 baguette, sliced

1
First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.
2
Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.
3
In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.
4
Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For Roasted Fennel, 1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces, 2 tablespoons Olive Oil (up to 3 tablespoons), 2 Cloves Garlic still in papery shell, and more.

Yes, Roasted Fennel & White Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Fennel & White Bean Dip

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