White Bean and Fennel Dip

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.

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
• ⅓ cup extra virgin olive oil, or more as needed

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    211 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 8 grams protein; 311 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 1/4 cups, or about 8 servings

Preparation

1. 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.
2. 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.
3. 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.

15 minutes