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White Bean and Roasted Fennel Dip




Recipe courtesy of Chef Bruce Walters Black Forest Café



We start with dried white beans at the restaurant but this recipe uses canned beans for ease.


2 15.5-ounce cans canneloni beans, drained and rinsed
1 bulb fresh fennel, cored and sliced 1/4-inch thin
3 cloves of garlic
1/2 cup olive oil
Juice of two lemons
1 cup shredded Parmesan cheese, Reggiano or Grana Padano work best
1_ teaspoons salt
1 tablespoon black pepper
2 tablespoons fresh rosemary
1 teaspoon ground Fennel seeds

Preparation - Directions

Heat oven to 400 degrees. Toss fennel and garlic cloves with two tablespoons olive oil. Roast both on a baking sheet for 20 to 25 minutes until fennel is soft and starting to brown.

While fennel cooks, add beans, cheeses, lemon juice, remaining olive oil, salt, pepper, rosemary and fennel to a bowl of a food processor. Pulse to blend and add two tablespoons water if needed.

Remove fennel from oven and let cool. Add to food processor and blend until almost smooth. Add additional salt and pepper if desired.

Serve with crackers, toasted pita chips or crudité.

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