I love the combination of leeks and fennel together. Both such fresh, light, sweet flavors.
For this cheesy dip, the leeks and fennel are sautéed along with some bacon. Mix them with a thyme studded creamy sauce, grated Italian cheeses and add just a bit of heat from some red pepper flakes and you have one soul satisfying dip.
This leek and fennel dip is creamy and rich, but surprisingly light.
I love warm dips that are creamy and cheesy, a little sweet and a little salty. Perfect when schmeered on a slice of baguette.
This dip is perfect to serve as an appetizer. But for me, spread some on a few slices of bread, pair it with a salad and dinner is served!
- 3 strips of bacon, chopped
- 1 Tablespoon of olive oil
- 2 medium leeks, thinly sliced
- 2 medium fennel bulbs, halved, cored & thinly sliced
- ½ cup of mayonnaise
- ½ cup of sour cream
- ¼ cup of half and half
- ½ cup of grated Asiago cheese
- ¼ cup of grated Parmesan cheese
- ¼ cup of grated Fontina cheese
- the leaves of 3-4 fresh thyme sprigs
- ½ teaspoon of salt
- ½ teaspoon of crushed red pepper flakes
- French baguette, sliced
- Preheat the oven to 350 degrees F.
- In a large skillet, heat 1 Tablespoon of olive oil over medium heat.
- Cook the bacon until brown.
- Add the leeks and fennel and cook until tender and slightly browned, stirring occasionally, about 10-15 minutes.
- Remove from the heat and allow to cool.
- Toss the cheeses together.
- In a medium bowl, combine the mayonnaise, sour cream, half and half, thyme, salt and crushed red pepper.
- Stir in the ¾ cup of the cheese blend.
- Transfer to a 1 quart shallow baking dish.
- Sprinkle the top with the remaining ¼ cup of cheese.
- Bake for 35-38 minutes until bubbly and golden.
- Serve with baguette slices.