Warm fennel, butter bean and parmesan dip recipe | delicious. magazine

Name: Warm fennel, butter bean and parmesan dip recipe | delicious. magazine
Ingredients: 2 fennel bulbs, trimmed (keep the fronds to serve) and quartered; 6 whole garlic cloves in their skins, plus 2 garlic cloves, crushed; 125ml extra-virgin olive oil, plus extra to drizzle; 1 tsp fennel seeds; Leaves from 1 fresh rosemary sprig, chopped; Pinch chilli flakes; 2 x 400g tins butter beans, drained and rinsed; Juice ½ lemon; 75ml double cream; 60g parmesan (or vegetarian alternative); To serve; Crostini (baguette sliced into 1cm thick rounds, brushed with olive oil, then grilled until golden); Crudités: thinly sliced fennel, celery sticks, and red and white chicory leaves

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Here's a cracking Christmas dip for your festive party, with fennel, butter beans and parmesan.

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Ingredients

2 fennel bulbs, trimmed (keep the fronds to serve) and quartered
6 whole garlic cloves in their skins, plus 2 garlic cloves, crushed
125ml extra-virgin olive oil, plus extra to drizzle
1 tsp fennel seeds
Leaves from 1 fresh rosemary sprig, chopped
Pinch chilli flakes
2 x 400g tins butter beans, drained and rinsed
Juice ½ lemon
75ml double cream
60g parmesan (or vegetarian alternative)
To serve
Crostini (baguette sliced into 1cm thick rounds, brushed with olive oil, then grilled until golden)
Crudités: thinly sliced fennel, celery sticks, and red and white chicory leaves