Make Ahead
Roasted Fennel & White Bean Dip
Popular on Food52
179 Reviews
JenCooks
January 27, 2021
Have made this many, many times as part of our annual Super Bowl feast. Always a winner!
Bree H.
September 23, 2020
Overall really simple & easy dip!! Mine didn’t turn out as pretty; but, the flavors were delicious!
Taylor S.
January 7, 2020
This is FANTASTIC. Made it for Christmas Eve dinner this year and it was the first thing gone. I omitted the fennel (because I burned it) but added extra rosemary, lemon, and garlic and will probably keep making it the same way! I've got another batch in the works as I type this.
Sarah
August 6, 2018
I’m with those who have been disappointed by this. Maybe I’ll try to double the fennel. Maybe add a little toasted and ground fennel seed? It just was sort of bland and mushy.
Lady S.
July 3, 2018
Sorry. I followed everything perfectly... but my dip lacked flavor and had a gummy texture. Maybe double the garlic and fennel if you make this? I know there are soooo many who love this dip! Maybe its just not for me.
Carolyn V.
July 14, 2018
I do suggest doubling the fennel and also cooking it a bit longer to get more charred bits. It can become gummy if you puree too long. Also, it's just as good without the cheese.
Patty B.
December 18, 2018
Double the fennel and use a whole head of roasted garlic. I also double the rosemary.
JenCooks
February 3, 2018
I have made this every year for the Super Bowl spread, and it gets raves every time.
Brian
November 13, 2017
What type of olive oil should be used for best results? Extra virgin, regular, light?
Donna J.
November 26, 2016
Oh my, this is so delicious! I may add more fennel the next time, but wow! There's no food processor in my kitchen, but a blender and some patience works too. That soup idea (add some carrots, perhaps? is also a nice variation to consider.
Melody
November 24, 2016
I've made this a number of times, and there have been nights when you could have caught me eating this with a spoon! I usually use one can of white beans and two bulbs of fennel. I'm also super heavy on the roasted garlic. Light on the olive oil. I add the parmesan to taste. I've also wondered if lemon zest would help brighten the dip. Might try that next time.
tastysweet
November 19, 2016
I was wondering how many cans should I be opening? I know I can measure it, but thought if others used canned beans someone might let me know. Can't wait to make it. I may have already but can't remember-:)
Carolyn V.
November 19, 2016
I used 2 of the normal sized cans. 15 oz I think? Also, see my comment a couple down about increasing the fennel. Just a suggestion.
kschurms
November 18, 2016
I've made this so, so many times -- enough that I would normally think it's time to change things up, but I'm not going to because this dip is AMAZING!
Carolyn V.
November 6, 2016
This is one of my go-to appetizers. Love it! I've made it with and without the cheese and it's a big hit either way. I have doubled the fennel (2 large bulbs) because I love it and I felt it got a little lost when I only used one. I also roast it a bit longer to get more charred bits which enhance the flavor.
Änneken
September 23, 2016
I have made this a few times now and it knocked my socks off every time. I eat it warm or cold with scrambled eggs, or just rice or quinoa, on toast or just plain out of the container. The first time I made it I tried it before the parmesan was to go in. It was so outrageously delicious I skipped the cheese altogether. I did cook the beans from dried and added lots of herbs to the cooking water so I guess that made the difference. The other thing I love about this dip so much is that it is a lot easier to digest thanks to the fennel. In my eyes, this deserves to be a Genius recipe.
reahpeah
March 27, 2016
I think I am a lone voice but found this a bit bland. Wasn't much of a hit with my friends. We thought a bit more cheese and fresh lemon would be good.
enbe
November 25, 2015
This is such a favorite, especially around the holidays. I'll be making it for my third Thanksgiving in a row for cocktail hour. Thank you!
Daniel T.
June 1, 2015
Not to add another voice to the choir - but I served this for my friends and they were definitely fans! I was too. I will definitely work on roasting more fennel.
verborgenheit
May 5, 2015
I wonder if a splash of Pernod liqueur at the end would intensify the fennel flavour?
Chef T.
December 30, 2014
I made this on Christmas and it was a HUGE hit with the family. Everyone asked for the recipe.
stephanieRD
December 16, 2014
Fantastic dip! I have a little leftover from a party and I smeared it on some crusty bread and topped it off with a fried egg & pickled red onion I had in the fridge....made a DELICIOUS breakfast.
Carolyn V.
December 16, 2014
I've made this twice and both times were fantastic!
First, I followed the recipe exactly. Very well received as a Thanksgiving appetizer.
The second time, I was going to a dairy-free friend's house, so I left out the cheese and didn't bake it. I roasted the fennel bulb a bit longer to get some char for more flavor. I also added more salt to balance the lack of cheese. Served at room temperature. Also fantastic! Everyone loved it!
First, I followed the recipe exactly. Very well received as a Thanksgiving appetizer.
The second time, I was going to a dairy-free friend's house, so I left out the cheese and didn't bake it. I roasted the fennel bulb a bit longer to get some char for more flavor. I also added more salt to balance the lack of cheese. Served at room temperature. Also fantastic! Everyone loved it!
Food O.
August 10, 2014
Anyone serve this cold/room temp?
DAVILCHICK
August 10, 2014
Yes. Hot, cold, room temp, as a dip as a sauce on a sandwich, you name it I've served it and it's delicious.
Lauren
August 14, 2014
I can attest. This stuff is good any way you serve it.
I would eat it in a boat!
I would eat it with a goat...
And in a car. And in a tree.
It is so so good you see!
I would eat it in a boat!
I would eat it with a goat...
And in a car. And in a tree.
It is so so good you see!
Gcvlee
March 16, 2014
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!
TriBeCa
March 14, 2014
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!!
shayma
February 26, 2014
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.
Margaret L.
February 6, 2014
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!
Charlene
January 10, 2014
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!
miznoodles
January 3, 2014
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.
Calie
January 1, 2014
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.
Patty B.
December 26, 2013
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!
jslade
December 23, 2013
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.
Lauren
December 16, 2013
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?
singing_baker
December 17, 2013
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.
SKK
December 13, 2013
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.
singing_baker
December 14, 2013
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!
Rupi D.
November 12, 2013
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.
singing_baker
November 13, 2013
ohhh that sounds great I'm going to try it with gruyere next time I make it!
swobohe
October 30, 2013
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?
singing_baker
November 19, 2013
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.
verborgenheit
May 5, 2015
I agree- nice tasting dip but where did the fennel flavour go? I did not use the cheese at all, but added the zest and juice of a lemon to increase the flavour as well as extra salt.
Jane B.
October 14, 2013
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.
singing_baker
October 14, 2013
wow I feel honored! I'm sure the fresh fennel took it over the top. thank you so much!
cschaefer
September 3, 2013
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...
RHafer
June 6, 2013
made this without the parm, much less olive oil, and no baking after blending but it was still DELISH! great addition to the repertoire.
Dishlicious
April 1, 2013
Hit on Easter! Everyone agreed. Eating cold for lunch today. Scrumptious!
Dishlicious
April 24, 2013
Forgot to mention, I made this two days before (and with less olive oil), so we have a make ahead winner!
nanciesue
February 11, 2013
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!
Mianna
December 30, 2012
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!!
tastysweet
December 11, 2012
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.
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.
Lemoni
December 11, 2012
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.
singing_baker
December 12, 2012
I don't see why not you just might not have as creamy of a texture. Let me know how it comes out!
tastysweet
November 6, 2012
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.
Thanks. Can't wait to try this.
singing_baker
November 7, 2012
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.
deensiebat
November 6, 2012
Is the lemon zest included? It's shown in the slideshow, but not mentioned in the recipe...
singing_baker
November 7, 2012
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.
Kimblay
July 20, 2012
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.
learnoff
June 10, 2012
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!
Alanabee
March 6, 2012
I added breadcrumbs, reduced the oil and stuffed the mixture in to manicotti. Baked with tomato sauce - excellent!
leigh.bartolomeo
September 1, 2012
wow...that sounds great...so going to make this for a party tomorrow.
Alanabee
March 6, 2012
I added breadcrumbs, reduced the oil and stuffed the mixture in to manicotti. Baked with tomato sauce - excellent!
tastysweet
February 12, 2012
Wow, this sounds fabulous. Can one do up to step 4, refrigerate and then bake when
company arrives?
company arrives?
SKK
February 12, 2012
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.
You will love this recipe.
Burnt O.
February 12, 2012
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
aligthang
February 2, 2012
Made this for the Super Bowl last year - super delicious! Tastes good with crudite too!
pianogirl
January 1, 2012
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!
pianogirl
January 1, 2012
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!
boulangere
November 17, 2011
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.
enbe
October 24, 2011
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.
enbe
October 24, 2011
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.
Nicole M.
July 11, 2011
Do you think this would freeze well before or after cooking?
singing_baker
July 11, 2011
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!
belen_aquino_perfilio
May 5, 2011
This dip is really yummy! We found that it gets better if you leave it overnight so the flavors can develop more.
Burnt O.
December 31, 2011
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.
lexilarkin
April 10, 2011
Really enjoyed this dip! Simple and very tasty! My boyfriend has been asking me to make it again!! Thanks!
barr
March 28, 2011
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.
SKK
February 12, 2011
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!
jilladavis
February 8, 2011
This was SUCH a hit with my super bowl guests. Thank you. Now I finally have a "go to" spread. Absolutely delicious. Thank you!
Yuko
February 8, 2011
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!
Finnegans W.
February 8, 2011
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!
learnoff
February 7, 2011
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!
Loves P.
February 7, 2011
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.
Sweetnan
February 7, 2011
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!
AmyW
February 7, 2011
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!
Frissberg
February 7, 2011
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!
theresa C.
January 3, 2013
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.
What would happen if you didn't ? It is covered in foil.
Thanks for your wonderful tips.
traunza
February 7, 2011
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.
singing_baker
February 7, 2011
Yeah maybe use less oil or you could put in more beans and fennel as well.
traunza
February 8, 2011
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 :-)
schmaltzy
February 6, 2011
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!
ZestFoodie
February 4, 2011
*Just* the recipe I was looking for the Superbowl. Comfortable with an unexpected twist. Yay!
AmyW
February 4, 2011
Hmmm I may have to double it, because I'm sure it's going to go fast!
singing_baker
February 4, 2011
Yeah if there is going to be a lot of people I would definitely double it.
emadethis
February 3, 2011
Congratulations on the win! I just made this and I can't stop eating it. It's superhero level delicious!
AmyW
February 2, 2011
I'm making this for a Super Bowl party on Sunday. Can't wait to try it. Congratulations!
healthierkitchen
February 2, 2011
Really looking forward to making this to bring to a Superbowl party Sunday!
Loves P.
January 31, 2011
This looks perfect! I have two parties this weekend and need to bring something special to both. Thanks for the inspiration.
thecrabbycook
January 30, 2011
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!
ChefJune
January 30, 2011
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.
singing_baker
January 31, 2011
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.
bakingfamily
January 30, 2011
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?
singing_baker
January 30, 2011
They really do. Its when you're out of ingredients and have to substitute. Thats when the greatness happens.
katylua
January 30, 2011
Looks/sounds wonderful! I think I'll make it for my next appetizer-only meal. Can't wait to try it! Congrats Ms. Finalist!
lksugarman
January 30, 2011
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!
DAVILCHICK
January 30, 2011
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.
ChefJune
January 29, 2011
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.
LloJo
January 28, 2011
I want to try this out but there's only two of us...do you think I could safely halve the recipe? Thanks!
singing_baker
January 28, 2011
I don't see why not just use a smaller baking dish when you bake it in the oven. Enjoy!
Sutiiven
January 27, 2011
Sounds amazing! I can't wait to try this out!! Congrats on being a finalist!
gingerroot
January 27, 2011
I love white beans, and to add roasted fennel and then top with cheese - YUM! This sounds seriously good. Congrats on being a finalist!
MyCommunalTable
January 27, 2011
I have saved this recipe. Sounds great. Congrats to you on being a finalist.
mrslarkin
January 27, 2011
congrats!! This sounds really good! I think broiling the cheese at the end really sends it over the top!
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