Warm Fennel-and-Parmesan Dip

A warm golden dip always tempts guests to dig in. This one uses Parmesan cheese to season caramelized fennel and garlic.

  • Servings: 12
Warm Fennel-and-Parmesan Dip

Source: Martha Stewart Living, November 2010

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 fennel bulbs, trimmed and cut into 1-inch wedges
  • 4 garlic cloves, slightly crushed
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons finely grated Parmesan cheese

Directions

  1. Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.

  2. Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.

Cook's Notes

Serving idea: Toasted rustic bread is perfect for dipping.

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