Roasted Fennel & White Bean Dip

By • January 16, 2011 • 148 Comments


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Author Notes: I have always loved the White bean dip from Williams Sonoma. It was always a go-to dip for when guests came over. One day I was making it and I had some leftover roasted fennel from the night before and I pureed it into the dip; it was amazing! The next time I broiled some Parmesan cheese on top to create a crunchy texture and it was perfect. You could serve this with crostini, pita chips, or tortilla chips. Basically anything works. - singing_bakersinging_baker

Food52 Review: Most dips involve dumping a bunch of ingredients in a bowl and mixing them until smooth. If the ingredients are good quality, you'll end up with something worth dipping a chip into, but if you're like singing_baker and you tweak some of those ingredients, you'll end up with an unforgettable hors d'oeuvre. First, you roast the fennel and garlic, to bring out their sugars and intensify their flavors. You simmer the white beans (we used canned) in a fragrant garlic-and-rosemary oil. You blend the beans and fennel with more oil so the mixture lightens like a good whipped salt cod and potato puree. And, finally, you spoon it all into a baking dish, cover it with cheese, and slide it into a hot oven so the top of the dip toasts, leaving you with a crisp veil over the pillowy dip. You won't even remember the work that went into it once you're showered with praise. - A&MA&M

Serves 12 as an appetizer

For Roasted Fennel

  • 1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces
  • 2-3 tablespoons Olive Oil
  • 2 Cloves Garlic still in papery shell
  • Salt and Peper

For the Cannellini Bean puree

  • 3/4 cups 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
  • Crostini
  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!

Tags: serves a crowd

Comments (148) Questions (5)

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28 days ago ghainskom

Delicious!

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about 1 month ago Gcvlee

I made this for a close group of friends, and we all loved it. I also backed the oil down a bit and it was delicious. Needless to say, everyone wanted the recipe. Thanks!

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about 1 month ago TriBeCa

OH MY! Probably the best surprise I have ever enjoyed in my kitchen. I was hosting a fundraiser for 100 women at my house, cooking the entire dinner from scratch. When choosing my menu I was looking for items off MY beaten path. Not only did I love it, but it was gone in about 5 minutes. The touch of lemon brought the whole dip to perfection. Before I cooked it with the cheese I tasted it (for salt) and thought that as is this would be a delicious soup. So next time, soup without the cheese your delicious dip will be. Thank you!!

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about 1 month ago Margaret Lohr

I used a 9" deep dish pie pan.

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about 1 month ago shayma

I am sorry if this question has already been answered below - but what size baking dish did everyone use? I am just doing a bit of prep work before I make this. Thank you.

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2 months ago Margaret Lohr

This is delicious and perfect for a larger crowd. I used the juice of 1/2 a lemon and slightly more rosemary. Everyone including the guys loved it!

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3 months ago Charlene

Delicious! I added the zest of 1/2 lemon, s & p. I cut the oil in half, but decided it needed the flavor, so probably added as much back in. I spread half the puree in my baking dish, poured oil over, added the remaining puree and finished with more oil. I will be making this as a side dish and can't wait to make it for my son who eats mostly low-carb. Thanks for a great recipe!

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3 months ago miznoodles

I made this for New Years's Eve and it was a huge hit. I used the juice of whole lemon to kick up the tartness, and baked it with a rosemary sprig pressed on the top. Beautiful and so tasty.

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4 months ago Calie

I made this as an appetizer for Christmas Dinner and it was possibly the biggest hit of the evening. I added more garlic, lemon, and rosemary plus added some more herbs that I had lying around and needed to use up. This dish will becoming a staple in our household. I have been craving it since Christmas.

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4 months ago Patty Brite

I've made this several times and am totally addicted to this dip! I usually double the fennel and use juice from an entire lemon. If you cut the oil by a third it is still delicious but not as creamy. Thank you Singing Baker for this recipe!

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4 months ago jslade

Wow! Amazing. This was absolutely delicious. I loved the mellowed flavor of the roasted fennel. I did cut the oil by 1/2 and it still had a creamy consistency. Will serve it over and over again.

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4 months ago Lauren

Would this go well on a crudite platter- with red peppers, cucumbers and carrots? I already have several crostini planned and need something fresh and crunchy for the table, but am unsure whether the flavor of the dip would work with veggies?

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4 months ago singing_baker

I think it would go great with a crudite platter! I remember someone recommended serving it with raw fennel that might be nice to add as well.

Buddhacat

4 months ago SKK

Question to you singing_baker. Love, love, love your recipe and have made it many time and shared your recipe many times. Am considering making it for Christmas gifts. Do you think it would freeze well? Assemble it all to the point of baking? Thanks in advance.

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4 months ago singing_baker

Hello and thank you! I haven't tried to freeze it yet but I feel that it would affect the texture and the oil may separate from the beans. I have made this up to three days in advance and then sprinkled it with cheese and baked it at the last minute and it was fine. Let me know how it goes if you freeze it. Happy Holidays!

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5 months ago Rupi D

I made this dip and it turned out great :) Made it the night before but baked right before serving- I think that actually made the flavors better. Used the cheeses i had on hand, gruyere, grana padana and parm and doubled the cheese to 1 cup. Will def be making this often! Really fast and easy.

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5 months ago singing_baker

ohhh that sounds great I'm going to try it with gruyere next time I make it!

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6 months ago swobohe

I may have over roasted my fennel. I cooked it until it was pretty well caramelized and while it added a delicious sweetness, the fennel flavor was pretty much lost. Does this dip usually have more fennel flavor?

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5 months ago cookbookchick

I have had the same experience. I want to love it, so I've made it twice, but over-roasted or not, the fennel flavor does not seem to come through. Does anyone have suggestions? There are so many rave reviews for this dip.

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5 months ago singing_baker

I think you could add another fennel bulb or I remember one person suggested serving it with raw fennel as oppose to the crostini. Perhaps a garnish of fennel fronds would also enhance the fennel flavor.

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5 months ago cookbookchick

Thanks, singing_baker! I must tell you, the dip was a hit both times I made it. I just wanted more of a fennel taste. I'll make it again for Thanksgiving and try your suggestions.

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6 months ago Jane Branstetter

I made this today for my luncheon group. To make it more special I used fresh fennel from my garden. It was very well received. The ladies in my group are all very accomplished cooks and I had to promise to supply them with the recipe. One member, who conducts cooking classes and is catering a reception honoring a national known local artist, plans to include this dip as an appetizer at the event next week. Thank you so much for providing your subscribers with so many tasty recipe.

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6 months ago singing_baker

wow I feel honored! I'm sure the fresh fennel took it over the top. thank you so much!

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8 months ago cschaefer

Made this as an appetizer for my in-home date night with my husband & it was an absolute hit. I halved the recipe and baked it in a small half-loaf pan. It turned out to be the perfect size for two & we maaaay or may not have eaten the entire thing in one sitting...

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8 months ago singing_baker

haha, so glad to hear it!

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11 months ago RHafer

made this without the parm, much less olive oil, and no baking after blending but it was still DELISH! great addition to the repertoire.

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about 1 year ago Dishlicious

Hit on Easter! Everyone agreed. Eating cold for lunch today. Scrumptious!

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about 1 year ago singing_baker

awesome! thanks!

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12 months ago Dishlicious

Forgot to mention, I made this two days before (and with less olive oil), so we have a make ahead winner!

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about 1 year ago Honza Bauer

instant hit of yesterday party. thanks for recipe

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about 1 year ago nanciesue

This has become my go-to winter appetizer. It's so delicious that I find myself snacking on it too often to tell. It's great on sandwiches, too. Thank you!

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about 1 year ago singing_baker

thanks! I put it on sandwiches all the time too!

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over 1 year ago Mianna

I made this for Christmas Eve family get-together. Was a huge hit! I too love roasted fennel and a the idea of any bean dip. Great combo! Thank you and Happy New Year!!

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over 1 year ago singing_baker

Great to hear! Happy new year!

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over 1 year ago tastysweet

Made this the other day for a party. It was a huge success. Prepared it the night before w/o the parm. Then cooked it at the event with the cheese. There was some left. This recipe makes a lot. So took it home and we are still eating it.
Took sliced baguette which I out olive oil on and added kosher salt, fresh grd pepper and dried basil. Then baked at 375 for about 6 minutes, depending how thick you slice the baguette. This is a keeper.

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over 1 year ago singing_baker

Thank you so much! I'm so glad you enjoyed it!

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over 1 year ago Lemoni

I wonder if I can use borlotti beans in this recipe instead of the cannellini? I bought a tonne of borlottis recently, don't like them, and want to use them up.

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over 1 year ago singing_baker

I don't see why not you just might not have as creamy of a texture. Let me know how it comes out!

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over 1 year ago tastysweet

What would be the weight of the fennel. They come all different sizes, so it would be helpful to know the weight
Thanks. Can't wait to try this.

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over 1 year ago singing_baker

That's a great question. I would say about 12 ounces without the fennel fronds. If you go under or over a little I don't think it will make too much of a difference.

Deena_cooking

over 1 year ago deensiebat

Is the lemon zest included? It's shown in the slideshow, but not mentioned in the recipe...

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over 1 year ago singing_baker

you are totally right. I usually don't use it in the recipe but why not! If I were to use it probably a 1/2 teaspoon would be a nice addition but that's up to you.

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over 1 year ago Kimblay

Excellent recipe. Made this for a dinner party and it was a hit. To save some time, I did assemble it the day before but baked it right before my guests arrived. Had no problems with the beans drying out.

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almost 2 years ago learnoff

I've made this a couple of times now all to rave reviews! Funny though I never saw step #4. I've always ended with step 3, put the spread in bowl and refrigerated. When ready to serve I sprinkle with the remaining parm cheese and have crackers and crudites - it works that way as well!

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about 2 years ago Alanabee

I added breadcrumbs, reduced the oil and stuffed the mixture in to manicotti. Baked with tomato sauce - excellent!

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over 1 year ago leigh.bartolomeo

wow...that sounds great...so going to make this for a party tomorrow.

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about 2 years ago Alanabee

I added breadcrumbs, reduced the oil and stuffed the mixture in to manicotti. Baked with tomato sauce - excellent!

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about 2 years ago tastysweet

Wow, this sounds fabulous. Can one do up to step 4, refrigerate and then bake when
company arrives?

Buddhacat

about 2 years ago SKK

Have made this recipe often and it is well-loved. I have made it to step 4. Wouldn't recommend refrigerating over night because it gets dry as the beans keep absorbing liquid. Generally what I do is make all the components and put in separate containers and then process right before baking when I refrigerate over night.

You will love this recipe.

Sunflower_profile

about 2 years ago Burnt Offerings

Have made this many times. I would make it ahead of time completely and reheat. Like, chili - it just gets better with time. By day 3, it is transformed. OMG

Blue_lagoon_iceland

about 2 years ago aligthang

Made this for the Super Bowl last year - super delicious! Tastes good with crudite too!

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about 2 years ago singing_baker

Thanks! I'm making it for super bowl today!

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over 2 years ago pianogirl

Made this for New Year's Eve and it was delicious! Although it was devoured while it was still warm from the oven, I suspect it would be great at room temp or maybe the next day from the fridge. Great!

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over 2 years ago singing_baker

Glad to hear it!

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over 2 years ago pianogirl

Made this for New Year's Eve and it was delicious! Although it was devoured while it was still warm from the oven, I suspect it would be great at room temp or maybe the next day from the fridge. Great!

My_love-1

over 2 years ago Table9

Can I make this a day ahead?

My_love-1

over 2 years ago Table9

Can I make this a day ahead?

My_love-1

over 2 years ago Table9

Can I make this a day ahead?

Sunflower_profile

over 2 years ago Burnt Offerings

It's even better after it sits for a day or two. I made it up to the point of baking it and let it sit for a day for the flavors to meld. The roasted fennel, garlic and olive oil infused garlic make the dish.

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

On the agenda for an hors d'oeuvres class tomorrow night. I've long made a dip of roasted garlic and cannellini beans with a healthy dose of olive oil, but I love the addition of the roasted fennel.

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over 2 years ago singing_baker

Awesome! Hope everyone likes it!

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over 2 years ago enbe

Yum, The fennel adds a really nice depth to the dish that I love. I needed to add more salt in one of the steps though, I guess I was too conservative.

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over 2 years ago enbe

Yum, The fennel adds a really nice depth to the dish that I love. I needed to add more salt in one of the steps though, I guess I was too conservative.

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almost 3 years ago Nicole McCarthy

Do you think this would freeze well before or after cooking?

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almost 3 years ago singing_baker

I think it would work best if you froze after step two, then thaw, then continue with steps 3 and 4. I think if you freeze the pureed mixture it may change the texture. Hope that helps!

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almost 3 years ago belen_aquino_perfilio

This dip is really yummy! We found that it gets better if you leave it overnight so the flavors can develop more.

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almost 3 years ago singing_baker

I have noticed that too. Glad you like it!

Sunflower_profile

over 2 years ago Burnt Offerings

We enjoyed this so much at Xmas that I'm making it again for NY Day - the flavors are stupendous after a day or so.

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about 3 years ago lexilarkin

Really enjoyed this dip! Simple and very tasty! My boyfriend has been asking me to make it again!! Thanks!

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about 3 years ago singing_baker

Thank you! I'm glad you both enjoyed it!

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about 3 years ago flavoristabarr

We ending up wanting more fennel flavor so cut the beans amount in half and add some toasted ground fennel seeds. The quality white you use is pretty important here so make sure to use an excellent canned one if you don't have freshly cooked white beans.

Buddhacat

about 3 years ago SKK

This recipe has gotten better and better. Thank you again for sharing it. I have been able to decrease the amount of oil also by increasing the amount of roasted fennel. Last count 12 people have asked for a copy of your recipe. Cheers from Seattle!

Jill-weddingheaddancing

about 3 years ago jilladavis

This was SUCH a hit with my super bowl guests. Thank you. Now I finally have a "go to" spread. Absolutely delicious. Thank you!


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about 3 years ago yuko

I skipped the step of cooking beans but instead added rosemary to the fennel when I roasted them. So I had to wash only one baking sheet and food processor bowl. It was easy, fast to cook and clean, and delicious!

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about 3 years ago Finnegans Wake

Very good, and would be so even without the parmesan crust if you're pressed for time. The fennel is definitely the difference that makes a difference!

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about 3 years ago learnoff

I made this yesterday. It was absolutely delish - even for people who I know otherwise don't eat fennel. In the name of calorie watching, I cut way back on the olive oil (to a totalof 4 T in the whole recipe) and increased the lemon juice and the consistency and taste were still wonderful. Thanks!

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about 3 years ago Loves Pie

I made this for a dinner party on Saturday night. It was a resounding success! I had a tiny bit left over and had it for breakfast the next morning - so tasty.

Nls

about 3 years ago Sweetnan

Well, this was my first recipe I made from this site, and it was a hit at last night's Super Bowl party! Two people asked for the recipe so I think that definitely equals success. It has also inspired me to start posting some of my recipes on here. So excited!

Amycooking

about 3 years ago AmyW

Folks at the Super Bowl party LOVED this dip -- adults and kids alike. It's great warm, but they loved even at room temp. Awesome and a keeper!

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about 3 years ago Mrs Switzer

I made this last night and it was a big hit at our party!!!

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about 3 years ago singing_baker

Awesome! I'm glad everyone liked it!

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about 3 years ago Frissberg

This was a huge hit at our super bowl party! Quick tip for those of you who like/need to make things ahead of time: I made this the night before, then last night transferred it to an oven proof serving dish, covered it in foil, and baked it in the oven at 350 for about 30 min (stirring every 10 min or so). Then I uncovered it, sprinkled on the remaining 3 T of cheese, and broiled it until brown and bubbly. Worked like a charm (and meant I didn't have to wash the food processor with guests in the house :)). One last tip - I had some rosemary left over, so I infused it in olive oil and then used that oil to make my crostini. Delicious!

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about 3 years ago singing_baker

good prep idea! and rosemary infused olive oil yum!

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over 1 year ago theresa chan

Is stirring every 10 min or so during baking really necessary ?
What would happen if you didn't ? It is covered in foil.
Thanks for your wonderful tips.

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about 3 years ago traunza

I made this for my superbowl party today. It ended up much too oily for our tastes. Not sure if I did something wrong or what. If I make it again, I'll use less oil.

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about 3 years ago singing_baker

Yeah maybe use less oil or you could put in more beans and fennel as well.

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about 3 years ago traunza

As it turns out, when I looked in my shopping bag after cleaning the kitchen late last night and saw the hunk of unopened Parmigiano Reggiano, I realized my omission. . . So I will give this dip another chance, this time using *all* the ingredients :-)

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about 3 years ago schmaltzy

I love it when I can find a Super Bowl recipe that doesn't involve orange cheese. My husband and kids are loving this. I made exact to recipe and served with flatbread. It's delicious and smells amazing!

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about 3 years ago ZestFoodie

*Just* the recipe I was looking for the Superbowl. Comfortable with an unexpected twist. Yay!

Amycooking

about 3 years ago AmyW

Hmmm I may have to double it, because I'm sure it's going to go fast!

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about 3 years ago singing_baker

Yeah if there is going to be a lot of people I would definitely double it.

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about 3 years ago emadethis

Congratulations on the win! I just made this and I can't stop eating it. It's superhero level delicious!

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about 3 years ago singing_baker

Thank you so much! I'm glad you like it!

Buddhacat

about 3 years ago SKK

This recipe is spectacular! Thank you for sharing it.

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about 3 years ago mzlizzle

I'm also making for the SuperBowl. Sounds fantastic!

Amycooking

about 3 years ago AmyW

I'm making this for a Super Bowl party on Sunday. Can't wait to try it. Congratulations!

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about 3 years ago fortheloveofyum

congrats! this is a lovely dip, I will definitely try it out!

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about 3 years ago healthierkitchen

Really looking forward to making this to bring to a Superbowl party Sunday!

Jampro

about 3 years ago Bevi

So great! Congrats!!

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about 3 years ago gingerroot

Congrats singing_baker! I can't wait to make this.

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about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So great! Congrats singing baker!

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about 3 years ago Midge

Knew this was a winner. Bravo!

Steve_dunn02

about 3 years ago Oui, Chef

This recipe sounds absolutely brilliant, I can't wait to try it! - S

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about 3 years ago Loves Pie

This looks perfect! I have two parties this weekend and need to bring something special to both. Thanks for the inspiration.

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about 3 years ago singing_baker

You're welcome! Enjoy!

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about 3 years ago thecrabbycook

I LOVE this..definitely making it for the Super Bowl, although its sophisticated elements may be a little ABOVE the heads of my football co-watchers! I'll end up explaining to them what fennel is, they'll end up explaining to me who the Steelers are!

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about 3 years ago singing_baker

Great! I hope everyone likes it!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

Read this recipe again, and I want to know how small is the "small baking dish" you are recommending? I thought I knew what I was making for my Super Bowl party contribution. Now I'm rethinking.

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about 3 years ago singing_baker

Just a dish small enough to hold the dip. I use a 9 inch oval gratin dish. Just make sure when you put the dip in that its not close to the top because it could drip over while baking.

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about 3 years ago bakingfamily

What a great combo -- and so funny that the fennel just "fell in" the first time. Don't the best dishes come from inspired fridge-diving?

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about 3 years ago singing_baker

They really do. Its when you're out of ingredients and have to substitute. Thats when the greatness happens.

L1010826

about 3 years ago katylua

Looks/sounds wonderful! I think I'll make it for my next appetizer-only meal. Can't wait to try it! Congrats Ms. Finalist!

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about 3 years ago singing_baker

Thanks!

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about 3 years ago lksugarman

I picked up a couple bulbs of fennel yesterday without any planned use, simply because I love fennel. Thank you for this wonderful recipe! One bulb for the dip and one bulb for the dippers! Win-win!

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about 3 years ago singing_baker

Let me know how you like it

Barbara_davilman

about 3 years ago DAVILCHICK

Food52 does it again! I made this last night as an appetizer. Served it with pita chips. People were FAINTING from it. This morning, I'm about to make breakfast and plan on reheating the dip to serve as a side with scrambled eggs.

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about 3 years ago singing_baker

I am so glad that everyone liked it! Thanks for the compliment!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

mmmmmmmmmm I like to use veggies to dip rather than chips and crackers. Thinking slices of raw fennel would be delicious as dippers for this.

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about 3 years ago singing_baker

That is a great idea!

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about 3 years ago cheese1227

Oh, my word. This looks completely jaw droppingly delicious.

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about 3 years ago singing_baker

Thank you!

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about 3 years ago aliyaleekong

This looks amazing! Thanks for sharing this recipe with us.

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about 3 years ago EatDrinkLyon

I want to try this out but there's only two of us...do you think I could safely halve the recipe? Thanks!

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about 3 years ago singing_baker

I don't see why not just use a smaller baking dish when you bake it in the oven. Enjoy!

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about 3 years ago Sutiiven

Sounds amazing! I can't wait to try this out!! Congrats on being a finalist!

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about 3 years ago singing_baker

Thanks!

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about 3 years ago Waverly

Wonderful recipe. Congratulations!

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about 3 years ago alkalinetrio108

Looks great!

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about 3 years ago gingerroot

I love white beans, and to add roasted fennel and then top with cheese - YUM! This sounds seriously good. Congrats on being a finalist!

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about 3 years ago singing_baker

thank you so much!

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about 3 years ago cbear1984

This looks amazing. Love fennel!

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about 3 years ago singing_baker

me too! There should be more recipes with fennel!

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about 3 years ago honorthybody

congrats fellow foodie!

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about 3 years ago singing_baker

Thanks!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations!

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about 3 years ago TasteFood

This sounds great - congratulations!

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about 3 years ago Sagegreen

How cleverly delicious!

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about 3 years ago singing_baker

Thank you so much!

Hib_kitchen

about 3 years ago MyCommunalTable

I have saved this recipe. Sounds great. Congrats to you on being a finalist.

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about 3 years ago singing_baker

Thanks! Tell me what you think when you make it.

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

congrats!! This sounds really good! I think broiling the cheese at the end really sends it over the top!

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about 3 years ago singing_baker

Thanks! Yeah it reminds me of a savory creme brulee

Ashtaco

about 3 years ago wanderash

YUM! I want this now!! Congrats!

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about 3 years ago singing_baker

Thanks

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds amazing. Congrats on being a finalist!

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about 3 years ago singing_baker

Thank you! I am so excited to be a finalist!

Lnd_jen

about 3 years ago lastnightsdinner

Yum!

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about 3 years ago Midge

Sounds great!