Velvety White Bean Dip
Fennel gives this creamy dip a mild licorice taste, which appeals to many kids. Perfect with raw veggies, crackers, or rice cakes.
Yield: About 3 cups
¼ cup extra-virgin olive oil
1 clove garlic, minced
1 large fennel bulb, halved lengthwise, cored, and roughly chopped (reserve fronds for garnish)
¼ cup water
15-ounce can white beans (Great Northern or cannellini), rinsed and drained
2 tablespoons lemon juice
1 teaspoon sea salt
¼ teaspoon black pepper
1. Heat the oil in a medium frying pan over medium-low heat. Add the garlic and sauté 1 to 2 minutes, or until it becomes fragrant and turns golden brown around the edges.
2. Remove the garlic with a slotted spoon and place in a food processor of blender. Set aside.
3. Add the fennel to the frying pan and place over medium heat. Stirring occasionally, cook the fennel about 5 minutes or until it browns slightly around the edges and begins to smell sweet.
4. Add the water to the pan, bring to a simmer, and cook the fennel about 5 minutes, or until the water evaporates and the fennel is soft.
5. Transfer the fennel to the food processor along with the white beans, lemon juice, salt, and pepper. Purée until smooth and velvety.
6. Transfer the dip to a serving bowl and garnish with some of the feathery fennel fronds. Serve immediately or refrigerate and serve chilled. Store in the refrigerator up to five days.
CHANGE IT UP . . .
For a change, try making this dip with chickpeas instead of white beans.
Recipe excerpted from The Ultimate Allergy-Free Snack Cookbook
By Judi and Shari Zucker, © 2012 (Square One Publishers)
