Roasted Fennel and Cannellini Bean Dip

A classic Blend of Mediterranean flavors. Created by Janie Trayer.


Ask Us Something!

Call or Live Chat with an Expert

Join The Club

  • Be the first to enjoy our limited release seasonal Olive Oils
  • 10% off all future purchases

Gift Boxes

  • Every order ships in a custom gift box
  • Orders over $100 ship free
  • Choose from our hand-picked selections or build your own. Learn More ›

For the Fennel

  • 1 large or 2 small fennel bulbs, trimmed and cut into 1 pieces
  • 2-3 tablespoons TOOC Temecula Valley Blend olive oil
  • 2 cloves garlic, unpeeled
  • Salt and pepper

Preheat the oven to 400 degrees. Toss the fennel and garlic cloves with the olive oil and spread on a baking sheet. Season generously with salt and pepper. Roast 30 to 40 minutes, turning twice during baking. Remove from oven and let cool. Squeeze garlic out of skin.

For the Cannellini Bean Puree

  • 3/4 cup TOOC Temecula Valley Blend extra-virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 2-1/2 cups cooked cannellini beans, drained and rinsed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup grated parmigiano-reggiano
  • Puree ingredients in a food processor, blender or with a mortar and pestle

Recommended Products

Write Your Own Review
You're reviewing:Roasted Fennel and Cannellini Bean Dip
Your Rating

Bottle Sizing

There are no Nutrition Facts define here.

No Recipies for this product.