Hot Fennel Cheese Dip

3.8
(13)

Although chock-full of fennel, this super-thick and chunky dip will remind you of hot artichoke dip. Complete the snack by serving with fresh vegetables.

hot fennel cheese dip
Photo: Sang An
Prep Time:
25 mins
Cook Time:
10 mins
Bake Time:
15 mins
Total Time:
50 mins
Servings:
6

Ingredients

  • 4 slices bacon

  • 3 medium fennel bulbs* (8 oz. each)

  • 2 cloves garlic, minced

  • 1 8 ounce jar mayonnaise

  • 1 8 ounce carton dairy sour cream

  • 1 4 ounce package crumbled blue cheese

  • 20 dried whole black or pink peppercorns, crushed

  • Finely shredded Parmesan cheese (about 2 tablespoons)

  • Fine dry bread crumbs (about 2 tablespoons)

  • Radishes and/or Belgian endive leaves

Directions

  1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.

  2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.

  3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture.

  4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not overbake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings.

* 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 (per serving)

553 Calories
51g Fat
11g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 553
% Daily Value *
Total Fat 51g 65%
Saturated Fat 16g 80%
Cholesterol 72mg 24%
Sodium 896mg 39%
Total Carbohydrate 11g 4%
Protein 13g
Vitamin C 11.8mg 59%
Calcium 343.3mg 26%
Iron 0.4mg 2%
Potassium 535mg 11%
Folate, total 36.3mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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