Roasted Fennel and Tre Stelle® Parmesan Dip
Fennel becomes fragrant and sweet when roasted, making it a unique ingredient in this cheesy, warm dip.
Prep Time:35 minutes Ready In:
1 + hour Serves:
Makes approximately 2 cups of dip
Ingredients:
2 large fennel bulbs, cut into 1/2” slices, cores removed 6 cloves garlic, skins intact 1 tbsp | 15 mL olive oil 1 tsp | 5 mL coarse salt 3/4 cup | 175 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1 cup | 250 mL sour cream 2 tbsp | 30 mL Tre Stelle® Parmigiano Reggiano Cheese, grated salt and ground black pepper to taste fennel fronds for garnish (optional)
Instructions:
Preheat oven to 375ºF (190ºC). Place fennel slices and garlic on a large baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 25 minutes or until fennel is fork-tender. Allow to cool slightly and carefully remove skins from garlic. Place fennel and garlic cloves in the bowl of a food processor and blend until smooth. Add Parmigiano Reggiano Cheese and sour cream, blend until combined. Season to taste with salt and black pepper. Pour into an oven safe dish Sprinkle with 2 tablespoons of Parmigiano Reggiano Cheese. Bake for approximately 30 minutes, or until mixture is golden brown and bubbly. Garnish with fennel fronds (optional)
