White Bean and Fennel Dip

5.0(106)

This velvety smooth white bean dip is made from whipped toasted fennel seeds and fragrant dark green fennel fronds. Use slivers of the fennel bulb to scoop it up, and serve it with a rye- and fennel-flavored cocktail called the Golden Bowl. One large, feathery fennel should suffice for both cocktails and dip.

by Melissa Clark

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Easy, Quick, Dips And Spreads, Appetizer

Servings

2 1/4 cups, or about 8 servings

Total time

15 min

Calories / serving

212 kcal

Ingredients (8)

serves

1 teaspoon fennel seedsfennel-seed
2 15-ounce cans white beans, drained and rinsed
1 fat garlic clove, finely choppedclove
1 teaspoon lemon zestlemon
2 teaspoons fresh lemon juicelemon-juice
1 teaspoon kosher saltsalt
1 fennel bulb, with frondsfennel
1/3 cup extra virgin olive oil, or more as neededextra-virgin-olive-oil

Instructions (3 steps)

01In a small skillet over medium heat, toast the fennel seeds until fragrant, 1 to 2 minutes. Lightly crush seeds in a mortar and pestle.
02In a food processor, combine fennel seed, beans, garlic, zest, juice and salt. Chop 3 tablespoons of the fennel fronds and add to the bowl. Process mixture until smooth; with the motor running, slowly drizzle in the oil until combined. Taste and adjust seasonings.
03Trim the fennel stalks and peel away the outer layer of the bulb; discard trims and outer layer. Cut bulb lengthwise into 1/2-inch-thick sticks. Serve alongside the dip.

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Rich recipe — supports nutrition-aware planning.