You May Also Like

The running intel you need this fall—and the hydration boost to power you through it

More workplaces are encouraging mental health days—here’s why

Take your margarita from summer to fall with this apple cider twist

How to make an immune-boosting ACV shot, just in time for flu season

Happy-hour shoptalk: There might be a brain-boosting side effect to alcohol

There might be a skin-healing upside to inflammation

Food 52’s Healthiest: Roasted Fennel & White Bean Dip

(Photo Credit: Sarah Shatz for


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.

Food52This week, we’re cooking up this Roasted Fennel & White Bean Dip, a dish that’s perfect as a holiday appetizer. Guests will love the flavor, and your body will love you—cannellini beans are packed with fiber (with will help digest all of the other holiday foods), and iron, which will help give you some of the energy needed this time of year.

If you’re vegan, or want to cut calories, just skip (or skimp on) the parmesan.

Roasted Fennel & White Bean Dip

(Photo Credit: Sarah Shatz for

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 Peper

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

1. 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.

2. 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.

3. 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.

4. 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!

More healthy recipes from

Carrot Avocado Salad
Alice Waters’ Ratatouille
Dr. Zhivago Borscht