Warm Caramelized Fennel and Leek Cheese Dip
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 TO 6 (AS AN APPETIZER)
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Course
Appetizer
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Cuisine
American, Vegetarian
Warm Caramelized Fennel and Leek Cheese Dip
Description
This recipe starts by thinly slicing fennel bulbs and searing them in olive oil on medium heat to caramelize and soften. The root end is kept intact during slicing for easier handling, then trimmed after searing. Leeks are cooked similarly with garlic until tender and fragrant. These cooked vegetables are combined in a food processor with creamy Brie (without rind), shredded Parmesan-Reggiano, lemon zest, salt, and crushed red pepper, then pulsed until nearly smooth to create a flavorful base.
The mixture is transferred to an oven-safe dish, topped with shredded mozzarella cheese, and baked at 350°F until the cheese melts and browns on top, forming a warm, bubbly dip. The combination of seared fennel and leeks gives sweetness and aromatic notes, while the cheeses provide richness and a subtle tang. Lemon zest adds freshness, and crushed red pepper introduces a mild heat.
Serve the dip warm accompanied by bread slices or crackers for a savory appetizer. The use of fresh fennel and layered cheeses creates a distinctive flavor profile that balances creamy and vegetal elements.
Slice fennel vertically with the root end intact to hold slices together for easier searing, then trim the tough root part after cooking.
Ingredients
- 1 tablespoon olive oil
- 2 fennel bulb 1 1/2 lbs, *thinly sliced with a few fronds reserved as garnish
- 1 leek thinly sliced
- 2 garlic minced, cloves
- 7 ounces Brie cheese room temperature and removed from the rind
- 2 ounces parmesan-reggiano cheese about 1/2 cup; shredded
- lemon zest from 1 small
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 ounce mozzarella cheese about 1/4 cup; shredded
- bread for serving, or crackers
Instructions
- Preheat the oven to 350 degrees F. In a medium skillet, set over medium heat, add the oil. When hot, add the fennel and sear on both sides, for about 1 to 2 minutes per side. You may need to do this in batches depending on how big your skillet is. See note below for slicing the root end off each slice. After you’re done with the fennel, transfer it to a food processor.
- In the same medium skillet, add a teaspoon of olive oil, if needed. Add the leeks and cook, mixing often, until softened, about 2 to 3 minutes. Mix in the minced garlic and cook until fragrant, about 1 minute. Transfer the leek mixture to the food processor, along with the brie cheese, Parmesan-Reggiano, lemon zest, salt and crushed red pepper. Pulse until mostly smooth, about 30 seconds. Give it a taste and adjust the salt to your liking.
- Transfer to a small oven-safe baking dish or bowl. Top with the shredded mozzarella and place in the oven until the cheese is melted and browned on top, about 15 to 20 minutes. Serve with slices of bread or crackers.
Notes
- Slice fennel vertically, keeping the root end intact to maintain slice shape during searing, then remove the tougher root ends after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4TO 6 (AS AN APPETIZER)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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