Roasted Fennel and White Bean Dip

2-3 TB Olive Oil

1 Large Fennel Bulb, chopped into pieces

2 cloves of Garlic, with peeling left on

1 Can of White Beans, cannellini

3/4 Cup Olive Oil

1 TB Fresh Rosemary, chopped

1 TB Lemon Juice

Parmesan Cheese, shredded

Roast the fennel and whole garlic in the oven for 30 minutes at 400 degrees.

During the roast, heat up the white beans for a couple minutes in a small amount of olive oil on the stove. Add the rosemary right before you take it off the heat.

Take out the fennel and let everything cool down, including the beans. Remove the peeling from the roasted garlic.

In a food processor, blend everything together [except the parmesan]  until you have a smooth texture. Garnish with parmesan and serve with your favorite starch.


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