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Roasted Fennel and White Bean Dip Recipe

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This recipe for Roasted Fennel and White Bean Dip, by , is from Pinterest Party 2016 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Uni Levell

Category:
Category:

Ingredients:  
Ingredients:  
1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 in. pieces
2-3 Tbsp. Olive Oil
2 Cloves Garlic still in papery shell
Salt and Pepper

For the Cannelloni Bean Puree:

3/4 Cups Olive Oil
2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannelloni Beans, drained and rinsed
1 Tbsp. Fresh Rosemary chopped
1 Tbsp. Lemon Juice, Freshly squeezed
1/2 Cup Parmigiano-Reggiano cheese, grated
Crostini

Directions:
Directions:
1. First Roast the Fennel. Preheat 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 min., turning twice during cooking. Take out and cool. When cool, squeeze roasted garlic out of skins.

2. Start the cannelloni bean puree. In the frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly brown, add rosemary and cannellini beans and cook for 1 more min. 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 cup olive oil and all but 3 Tbsp. of the parmigiana-reggiano. Puree until smooth.

4. Raise the temp to 450 degrees. Transfer into a small baking dish and sprinkle with remaining cheese. Feel free to add more. Bake until cheese is golden crisp on top, 15-20 min. more. Serve with crostini, chips, bread etc...

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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