I tried this out on Jerry and Paul last night. We all agreed it is a real keeper. How can you go wrong with fennel, bacon and gorgonzola? It can be made ahead, in the morning, then just bake it before serving. Perfect for holiday entertaining, I think!
HOT FENNEL DIP
4 slices Applewood smoked bacon
3 medium fennel bulbs
2 cloves garlic, minced
1 cup mayonnaise
1 cup sour cream
4 oz. crumbled gorgonzola
1 t. black pepper
1/4 c. panko
2 T. parmesan
Belgian endive leaves or crackers for dipping
Directions:
1. Preheat oven to 400. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.
3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, gorgonzola, bacon, and pepper to fennel; mix well. Spoon mixture into a souffle dish, or other oven-proof dish. In a small bowl combine parmesan cheese and panko and cover top of the fennel mixture.
4. Bake, uncovered, 15 minutes, or until just heated through and top is light brown. Do not overbake. Serve with crackers or Belgian endive leaves. Makes 6 to 8 servings.
Comments (6)
This looks so good, but I am not sure what Applewood smoked bacon is. What would Jerry/Paul substitute here in Canada?
Posted by Sheena | November 8, 2010 7:45 AM
Posted on November 8, 2010 07:45
Fennel is my new/old found comfort food. Being raised in an Italian household, I had raw anise (fennel) dipped in olive oil and salt and pepper during the holidays as an appetizer. This looks like a very creative use for fennel. Thanks I'll give it a try.
Posted by menehune | November 8, 2010 7:55 AM
Posted on November 8, 2010 07:55
Regular bacon, or even pancetta would work just fine!
Posted by Palma | November 8, 2010 8:08 AM
Posted on November 8, 2010 08:08
Oooh this looks and sounds so good! Thank you for the recipe.
Posted by Barb Cabot | November 8, 2010 11:02 AM
Posted on November 8, 2010 11:02
It was freaking amazing!
Sheena - we just bring it home from trips to Buffalo. Paul says you need to pop over to Bellingham and stock up (buy butter while you're at it).
Posted by Jerry | November 9, 2010 5:52 PM
Posted on November 9, 2010 17:52
This sounds great! Love that you can put it together and bake when ready:@)
Posted by Happier Than A Pig in Mud | November 12, 2010 11:47 AM
Posted on November 12, 2010 11:47