Roasted Fennel & White Bean Dip
And when it comes out, it looks like a dip meets gratin. The toasts await.
Rosemary, lemon, Parmesan cheese, white beans, fennel, garlic, and crostini.
Once the fennel are trimmed, we like to slice them in half through the root, and chop them like an onion.
You spread the fennel on a baking sheet, dress it in oil...
Don't forget the whole, unpeeled garlic cloves!
You season the fennel with salt and pepper before roasting.
While the fennel roasts, get everything else ready to go -- chop the rosemary...
... and zest and juice the lemon.
Doesn't that look tasty? Fennel was born to roast.
You heat a bunch of oil and infuse it with chopped garlic. Just as the garlic begins to brown...
You add the white beans (we used drained and rinsed beans from a can) and rosemary.
Here, I'm adding the simmered beans and their oil to the food processor.
Squeezing the roasted garlic from its skin.
Adding the fennel.
Pre-puree.
Adding some more oil, which helps emulsify the dip.
And cheese, which binds and scents the entire dip.
Taking a breather after all that dip excitement.
Now, the puree.
Voila! Dip!
After coating the dip with Parmesan cheese, it wends its way (with my assistance) to the oven.
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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_baker - singing_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&M - A&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
- 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.
- 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.
- 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.
- 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!
- Your Best Dip Contest Winner!
Tags: serves a crowd
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about 1 month ago Dishlicious
Hit on Easter! Everyone agreed. Eating cold for lunch today. Scrumptious!
about 1 month ago singing_baker
awesome! thanks!
28 days ago Dishlicious
Forgot to mention, I made this two days before (and with less olive oil), so we have a make ahead winner!
2 months ago Honza Bauer
instant hit of yesterday party. thanks for recipe
3 months 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!
3 months ago singing_baker
thanks! I put it on sandwiches all the time too!
5 months 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!!
5 months ago singing_baker
Great to hear! Happy new year!
5 months 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.
5 months ago singing_baker
Thank you so much! I'm so glad you enjoyed it!
5 months 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.
5 months 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!
7 months 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.
7 months 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.
7 months ago deensiebat
Is the lemon zest included? It's shown in the slideshow, but not mentioned in the recipe...
7 months 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.
10 months 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.
12 months 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!
about 1 year ago Alanabee
I added breadcrumbs, reduced the oil and stuffed the mixture in to manicotti. Baked with tomato sauce - excellent!
9 months ago leigh.bartolomeo
wow...that sounds great...so going to make this for a party tomorrow.
about 1 year ago Alanabee
I added breadcrumbs, reduced the oil and stuffed the mixture in to manicotti. Baked with tomato sauce - excellent!
over 1 year ago tastysweet
Wow, this sounds fabulous. Can one do up to step 4, refrigerate and then bake when
company arrives?
over 1 year 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.
over 1 year 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
over 1 year ago aligthang
Made this for the Super Bowl last year - super delicious! Tastes good with crudite too!
over 1 year ago singing_baker
Thanks! I'm making it for super bowl today!
over 1 year 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!
over 1 year ago singing_baker
Glad to hear it!
over 1 year 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!
over 1 year ago Table9
Can I make this a day ahead?
over 1 year ago Table9
Can I make this a day ahead?
over 1 year ago Table9
Can I make this a day ahead?
over 1 year 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.
over 1 year 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.
over 1 year ago singing_baker
Awesome! Hope everyone likes it!