Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Fennel and white bean dip
Fennel and white bean dip

Fennel and white bean dip

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Make an easy dip for crudités and crisps using cannellini beans flavoured with gently roasted fennel, garlic and rosemary. Any white beans can be used instead of cannellini – butter beans or white haricot would both work well as alternatives. 

Share recipe


  • 1 fennel , diced
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary leaves
  • 400g cannellini beans, rinsed
  • 2 tbsp lemon, juice
  • 4 tbsp parmesan, grated


Step 1

Preheat oven to 200°C/180°C fan/gas 6.

Step 2

Dice 1 medium bulb of fennel and place on a baking tray with 4 garlic cloves.

Step 3

Toss in 1tbsp olive oil and season. Roast for 30 mins, until edges are browned, adding 2tbsp fresh rosemary leaves 5 mins before the end.

Step 4

Tip everything into a blender (pushing the garlic out of its skin), and add 1 x 400g tin white beans, 2tbsp olive oil, 2tbsp lemon juice and 4tbsp grated parmesan. Pulse everything into a rough purée.

Step 5

Keep in the fridge for later or serve with crostini, crudités or crisps.

Shop the ingredients

You might like