Best 5 White Bean And Fennel Dip Recipes

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Indulge in a symphony of flavors with this delectable White Bean and Fennel Dip, a culinary masterpiece that tantalizes your taste buds with every bite. Crafted with wholesome ingredients and bursting with Mediterranean flair, this dip transports you to a sun-kissed haven where culinary dreams come true. Embark on a culinary journey as we unveil the secrets behind this irresistible dip and explore its versatility as a perfect accompaniment to an array of dishes.

Complement your next gathering with the vibrant flavors of our Citrus and Herb Marinated Grilled Chicken, a dish that brings a zesty twist to classic grilling. Succulent chicken breasts are infused with a symphony of citrus and herbs, creating a tantalizing aroma that will have your guests salivating. Pair this grilled masterpiece with the creamy smoothness of our White Bean and Fennel Dip for an unforgettable dining experience.

For a delightful vegetarian option, our Quinoa and Roasted Vegetable Salad offers a symphony of colors and textures. Quinoa, a superfood packed with nutrients, combines with an array of roasted vegetables, each contributing unique flavors and vibrant hues. Drizzle the salad with our tangy Lemon-Tahini Dressing, a perfect harmony of zesty lemon and creamy tahini, elevating this dish to a new level of culinary delight.

Spice enthusiasts will find solace in our Harissa-Roasted Carrots, a dish that ignites your taste buds with a fiery kick. Crisp carrots are roasted to perfection, infused with the vibrant flavors of harissa, a North African chili paste that adds a delightful warmth and depth of flavor. Elevate this dish by serving it alongside our cooling White Bean and Fennel Dip, a perfect balance between heat and creaminess.

For a refreshing and light meal, our Mediterranean Chopped Salad bursts with a medley of fresh vegetables, herbs, and feta cheese. Crisp cucumbers, juicy tomatoes, and vibrant bell peppers mingle with Kalamata olives and red onion, creating a symphony of textures and flavors. Drizzle the salad with our tangy Lemon-Tahini Dressing for a burst of citrusy goodness.

Whether you're seeking a delectable dip to complement your favorite dishes or a complete meal brimming with Mediterranean flavors, this article has something for every palate.

Here are our top 5 tried and tested recipes!

BRAISED FENNEL AND WHITE BEANS



Braised Fennel and White Beans image

Warm up a cold winter night with a pot these flavorful beans and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
1 can (15 1/2 ounces) white beans, drained and rinsed
1 cup homemade or low-sodium store-bought chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Steps:

  • Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
  • Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

WHITE BEAN AND FENNEL DIP



White Bean and Fennel Dip image

This velvety smooth white bean dip is made from whipped toasted fennel seeds and fragrant dark green fennel fronds. Use slivers of the fennel bulb to scoop it up, and serve it with a rye- and fennel-flavored cocktail called the Golden Bowl. One large, feathery fennel should suffice for both cocktails and dip.

Provided by Melissa Clark

Categories     easy, quick, dips and spreads, appetizer

Time 15m

Yield 2 1/4 cups, or about 8 servings

Number Of Ingredients 8

1 teaspoon fennel seeds
2 15-ounce cans white beans, drained and rinsed
1 fat garlic clove, finely chopped
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
1 fennel bulb, with fronds
1/3 cup extra virgin olive oil, or more as needed

Steps:

  • In a small skillet over medium heat, toast the fennel seeds until fragrant, 1 to 2 minutes. Lightly crush seeds in a mortar and pestle.
  • In a food processor, combine fennel seed, beans, garlic, zest, juice and salt. Chop 3 tablespoons of the fennel fronds and add to the bowl. Process mixture until smooth; with the motor running, slowly drizzle in the oil until combined. Taste and adjust seasonings.
  • Trim the fennel stalks and peel away the outer layer of the bulb; discard trims and outer layer. Cut bulb lengthwise into 1/2-inch-thick sticks. Serve alongside the dip.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 2 grams

WHITE BEAN FENNEL SOUP



White Bean Fennel Soup image

This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 10

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

Steps:

  • In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

ROASTED FENNEL & WHITE BEAN DIP



ROASTED FENNEL & WHITE BEAN DIP image

Number Of Ingredients 14

For Roasted Fennel
1 Large or 2 Small
Fennel Bulbs, trimmed and cut into 1 inch pieces
2-3 tablespoons Olive Oil
2 Cloves Garlic still in papery shell
Salt and Pepper
For the Cannellini Bean puree
3/4 cups Olive Oil
2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannellini Beans, drained and rinsed
1 tablespoon Fresh Rosemary, Chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated
Crostini

Steps:

  • First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins. Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat. In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth. Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

CREAMY WHITE BEAN AND FENNEL CASSEROLE



Creamy White Bean and Fennel Casserole image

This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.

Provided by Aaron Hutcherson

Categories     easy, casseroles, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

6 tablespoons olive oil
2 large fennel bulbs (about 2 pounds)
Kosher salt and black pepper
2 garlic cloves, minced
2 (14-ounce) cans white beans, such as cannellini, great Northern or navy
1/2 cup heavy cream
1 teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)
1/2 cup panko
1/2 packed cup finely grated Parmesan (about 1 ounce)

Steps:

  • Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
  • Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
  • Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
  • Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams

Tips:

  • For a creamy dip, use canned white beans. If you prefer a chunky dip, use cooked dried beans.
  • To save time, use pre-sliced fennel.
  • If you don't have any fennel seeds, use a pinch of anise seeds.
  • Serve the dip with crackers, bread, or vegetables.
  • For a vegan dip, use olive oil instead of butter.
  • To make the dip ahead of time, store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This white bean and fennel dip is a delicious and versatile appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Serve it with crackers, bread, or vegetables for a satisfying snack or appetizer.

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