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

Martha Stewart Living, November 2010


Credit: Marcus Nilsson

Recipe Summary

30 mins
1 hr 30 mins
Serves 6 to 12


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

168 Ratings
  • 5 star values: 33
  • 4 star values: 69
  • 3 star values: 43
  • 2 star values: 15
  • 1 star values: 8
Rating: Unrated
This was pretty easy to make and really delicious. The fennel becomes sweet when cooked and is really tasty. My guests gobbled it up - even if they weren't quite sure what it was made from. I paired whole grain, seeded crackers with it and that went well and was easier and a little healthier than french bread.