Roasted Fennel & Tuscan Bean Dip

{ Roasted Fennel & Tuscan Bean Dip }

I hosted an Italian style “family” dinner for my husband’s birthday last weekend. I was looking for an easy appetizer recipe that stuck with the Italian theme, but didn’t add another carb to the menu. I saw this recipe and knew I wanted to try it. I doubled the fennel and roasted all my garlic and was thrilled with how it turned out! It was a hit at my dinner party, and I will definitely be making this again with all the holiday events coming up! Here is my recipe for roasted fennel and Tuscan bean dip.

{ ingredients }

  • 3 large fennel bulbs
  • 4 cloves of garlic
  • 2-3 Tbs. olive oil
  • 2 1/2 cups Cannellini Beans, drained and rinsed
  • 1/4 cup olive oil
  • 1 Tbs. fresh rosemary, chopped
  • 1 tsp. fresh thyme
  • Juice from one lemon
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • Salt and pepper to taste

{ directions }

  1. Preheat the oven to 400 degrees. Roughly chopped the fennel bulbs (keep the fronds and discard the stems). Place the fennel bulbs and whole garlic cloves on a baking sheet and drizzle with oil. Roast fennel and garlic for about 20 minutes, or until it starts to brown.
  2. When done, remove from oven and add to a food processor. Combine beans, lemon juice, herbs, half the cheese and salt and pepper. Pulse until combined and then add additional olive oil. Pulse until smooth. (you could do these steps the day before and refrigerate dip until ready to bake just before serving)
  3. Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more cheese or herbs. Bake until cheese is golden on top, about 15-20 minutes. Serve with toast points, crackers and/or vegetables (I served with crackers, carrots and peppers)
  4. Enjoy! Yum!

Makes about 12 servings. This is great as a sandwich spread. I think the flavor only gets better the next day!

{ Keep cooking in Love & Light! }





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