Food & Cooking Recipes Appetizers Warm Fennel-and-Parmesan Dip 3.6 (168) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 30 mins Total Time: 1 hrs 30 mins Yield: 6 to 12 Serves A warm, golden dip always tempts guests to dig in. This one uses Parmesan cheese to season caramelized fennel and garlic. Ingredients 3 tablespoons extra-virgin olive oil 3 fennel bulbs, trimmed and cut into 1-inch wedges 4 garlic cloves, slightly crushed Kosher salt and freshly ground pepper ¼ cup plus 2 tablespoons finely grated Parmesan cheese Directions 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. 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. Cook's Notes Puree can be refrigerated for up to 2 days. Bring to room temperature before baking. Rate it Print