Thursday, January 3, 2013

Baked Fennel-Blue Cheese Dip

I bought one of those holiday cooking magazines they like to put at the check outs at the grocery stores.
You know you're waiting in line forever so your reading all the covers of the trashy magazines then there's something you just need to buy (not).
Well that's what happened to me (again) I had to buy it because it was a magazine dedicated to what else, appetizers! 
In my cart it went.

This is what you need:
4 slices of bacon
3 medium fennel bulbs
2 cloves of garlic minced
8oz mayonnaise
8 oz sour cream
1 4 oz package of blue cheese crumbled
20 crushed peppercorns
2 tablespoons of finely shredded Parmesan cheese
2 tablespoons fine dry bread crumbs
Vegie's , crackers or pretzel sticks to serve with

How to make this:
Preheat oven to 400
In a large skillet cook bacon until crisp
Drain and lay bacon on a paper towel to dry
Reserve 1 tablespoon of bacon drippings in skillet
Cut off and discard upper stalks of the fennel, remove any wilted outer layers.
 Cut fennel bulbs in half lengthwise, remove core. Cut crosswise into thin slices.
Add fennel and garlic to the drippings. 
 Cook over medium heat about 10 minutes.  Remove from heat. 
Add mayo, sour cream, blue cheese, peppercorns and bacon, and bacon to fennel mixture, stir.
  Divide mixture into two oven proof crocks, souffle or au gratin dishes.
In a small bowl combine Parmesan cheese and bread crumbs, sprinkle over fennel mixture.
Bake for 15 minutes , nice and browned on top


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