Fennel and Parmesan Dip

A warm golden dip always tempts guests to dig in. This one uses Parmesan cheese to season caramelized fennel and garlic.

3 Tbsp. extra-virgin olive oil
3 fennel bulbs, trimmed and cut into 1” wedges
4 cloves garlic, slightly crushed
sea salt
black pepper, freshly cracked
¼ cup + 2 Tbsp. Parmesan cheese, finely grated

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet.

Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt.

Cover skillet with parchment-lined foil, and transfer to oven.

Roast until fennel is very tender, 20-30 minutes. Let cool slightly.

Raise oven temperature to 450°F (230°C/210°C fan, Gas Mark 8).

Puree fennel and garlic in a food processor until smooth.

Season with salt and pepper, and stir in ¼ cup cheese.

Transfer mixture to a 3 cup baking dish, and sprinkle with remaining 2 Tbsp. cheese.

Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.

Makes 6-12 servings. 

Cook's Note: Serving idea: Toasted rustic bread is perfect for dipping.