This is a take-off of a hot artichoke dip. It is best made dairy with lots of Parmesan cheese, but I also found it was very good without the cheese so it can be used at a meat meal. It is really good when it is piping hot, right out of the oven.
Warm Fennel Dip
Servings
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 small fennel bulbs thinly sliced
- 2 garlic cloves still in skin
- Salt and pepper to taste
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- 1/4 cup finely grated Parmesan cheese optional for dairy meals
- 2 tablespoons coarse bread crumbs
Instructions
- Preheat oven to 400*F.
- Drizzle 2 tablespoons extra virgin olive oil over 2 small fennel bulbs, thinly sliced, and spread out on a pan.
- Throw in 2 garlic cloves, still in skin.
- Sprinkle with salt and pepper.
- Remove from oven when nice and golden brown.
- Let cool, then squeeze the roasted garlic out of their skins.
- Heat another tablespoon of olive oil in a frying pan or small saucepan, add 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, and the roasted garlic, and cook until fragrant.
- Put roasted fennel and garlic-rosemary oil into the food processor and puree until smooth.
- Season with salt and pepper to taste, and stir in 1 tablespoon lemon juice, 1 tablespoon mayonnaise and 1/4 cup finely grated Parmesan cheese (optional for dairy meals).
- Place in a 3-cup baking dish, sprinkle with 2 tablespoons coarse bread crumbs and bake until it is hot in the center and bread crumbs are golden, about fifteen minutes. Serve hot.
- As seen in the Joy of Kosher with Jamie Geller Magazine
- Purim 2014
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