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Baked Fennel-Blue Cheese Dip

  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Yields: 4 cups dip
  • Prep: 30 mins
  • Bake: 15 mins 400°F

Baked Fennel-Blue Cheese Dip



  1. Preheat oven to 400 degrees F. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
  2. Add fennel and garlic to reserved drippings. Cook over medium heat about 10 minutes or just until fennel is tender and starts to brown, stirring occasionally. Remove from heat. Stir in mayonnaise, sour cream, blue cheese, peppercorns, and bacon.
  3. Divide mixture between two ungreased 16-ounce ovenproof crocks, souffle dishes, or au gratin dishes. In a small bowl, combine bread crumbs and Parmesan cheese; sprinkle over fennel mixture.
  4. Bake, uncovered, about 15 minutes or just until mixture is heated through and tops are lightly browned. Do not overbake. Serve with vegetables and/or pretzels. Makes 16 servings.

From the Test Kitchen

*Test Kitchen Tip:

You may substitute 4-1/2 cups shredded cabbage or 3-1/2 cups chopped cauliflower for the fennel. Cook as directed.

Nutrition Facts (Baked Fennel-Blue Cheese Dip)

    Per serving:
  • 209 kcal cal.,
  • 20 g fat
  • (7 g sat. fat,
  • 7 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 25 mg chol.,
  • 291 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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