Hot Fennel Cheese Dip

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

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Servings: 6 to 8 servings
Prep Time: 25 mins
Total Time: 50 mins
Related Categories: Cheese Dip, Dips, Dips, Dips and Spreads, Fennel

 
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Ingredients
  • 4 slices
    bacon
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  • 3 medium
    fennel bulbs* (8 oz. each)
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  • 2 cloves
    garlic, minced
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  • 1 8-ounce jar
    mayonnaise
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  • 1 8-ounce carton
    dairy sour cream
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  • 1 4-ounce package
    crumbled blue cheese
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  • 20 
    dried whole black or pink peppercorns, crushed
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  •  
    finely shredded Parmesan cheese (about 2 tablespoons)
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  •  
    fine dry bread crumbs (about 2 tablespoons)
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  •  
    Radishes and/or Belgian endive leaves
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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 information
Per serving: Calories 553, Total Fat 51 g, Saturated Fat 16 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 18 g, Cholesterol 72 mg, Sodium 896 mg, Carbohydrate 11 g, Total Sugar 0 g, Fiber 3 g, Protein 13 g. Daily Values: Vitamin C 20%, Calcium 34%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet.
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