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

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Ingredients

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