Make Ahead
Roasted Fennel & White Bean Dip
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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.
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