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.
- Cook Time
- Prep Time
- 4 ServingsServings
- 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
1. Preheat oven to 400*F.
2. Drizzle 2 tablespoons extra virgin olive oil over 2 small fennel bulbs, thinly sliced, and spread out on a pan.
3. Throw in 2 garlic cloves, still in skin.
4. Sprinkle with salt and pepper.
5. Remove from oven when nice and golden brown.
6. Let cool, then squeeze the roasted garlic out of their skins.
7. 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.
8. Put roasted fennel and garlic-rosemary oil into the food processor and puree until smooth.
9. 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).
10. 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