- 2 Fennel bulbtrimmed, quartered, keep fronds for garnish
- 6 cloves Garlicwhole in their skins
- 2 cloves Garlicpeeled and crushed
- 1 cup Olive oilextra-virgin, plus extra to drizzle
- 1 tsp Fennel seeds
- 1 sprig Rosemaryleaves, chopped
- 1 pinch Chili flakes
- 2 (14-oz) cans White beansdrained and rinsed
- ½ Lemonjuiced
- ⅓ cup Heavy cream
- ½ cup Parmesan cheeseor vegetarian alternative, grated
- 1 Baguettemini
White Bean Dip
This warm fennel and White Bean Dip recipe is absolutely delicious! It’s simple yet full of flavor and comfort. Roasted fennel with garlic and white beans coated with rosemary-garlic infused oil are blended together until creamy and smooth. Then topped with Parmesan and baked until the cheese is melted and perfect. Scoop it up with homemade crostini (recipe included), carrot sticks, and cucumber spears. It’s delicious.
In this recipe, I put cannellini beans to the test. And I was rewarded with a scrumptious result. If you don’t have these beans on hand, go for your favorite beans. Any of these will work nicely: butter beans, navy beans, cannellini beans, or Great Northern beans. You can prep this bean dip in advance and then just bake it up before serving. Enjoy!
To make the White Bean Dip, you will need the following ingredients:
Steps to make White Bean Dip
Preheat the oven to 350 ºF.
Roast fennel and garlic
Place 2 quartered fennel bulbs and 6 whole garlic cloves on a roasting pan. Drizzle with a little olive oil, sprinkle with a pinch of salt and a grind of black pepper, then toss until well combined. Roast in the oven for about 30 minutes, turning halfway through, until soft and golden-brown in spots and the edges are caramelized. Remove and set aside.
Increase oven temperature
Once fennel and garlic are roasted, increase the oven temperature to 400 ºF.
Add heavy cream
Prepare dip for baking
How to make crostini