Caramelized Fennel & Leek Cheese Dip

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

30 mL

Olive Oil , divided

2

Fennel Bulbs , thinly sliced

2

Leeks , thinly sliced

white and light green parts

2 cloves

Garlic , minced

3 g

Kosher Salt

as needed

Crushed Red Pepper Flakes

200 g

Brie Cheese , room temperature

removed from the rind

50 g

Shredded Parmigiano-Reggiano

1

Lemon , zested

1 tsp of zest

20 g

Shredded Mozzarella Cheese

to taste

Crackers

for serving

or Bread

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

In a large skillet, set over medium heat, add Olive Oil (15 mL) . When hot, add the Fennel Bulbs (2) and sear on both sides, for 1-2 minutes per side. After you’re done with the fennel, transfer it to the bowl of your food processor.

Step 3

In the same skillet, add the Olive Oil (15 mL) . Add the Leeks (2) and cook, mixing often, until softened, 2-3 minutes.

Step 4

Mix in the Garlic (2 cloves) and cook until fragrant, about 1 minute.

Step 5

Transfer the leek mixture to the food processor along with Kosher Salt (3 g) and Crushed Red Pepper Flakes (as needed) . Give it a few quick pulses just to break them down and incorporate the ingredients.

Step 6

Add the Brie Cheese (200 g) , Parmigiano-Reggiano (50 g) , and zest of the Lemon (1) . Pulse until mostly smooth, about 30 seconds. Check for seasoning and add salt if desired.

Step 7

Transfer to a small oven-safe baking dish. Top with the Shredded Mozzarella Cheese (20 g) and place in the oven until the cheese is melted and browned on top, about 20-25 minutes.

Step 8

Serve warm with Crackers (to taste) . Enjoy!