Caramelized Fennel & Leek Cheese Dip

00:40:00

Here’s a delicious addition to your appetizer tray. This yummy dip can be made ahead then thrown in the oven for the final step just before you’re all ready to dive in.

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Ingredients
- Serves 6 +
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2 tablespoon Olive Oil
2 thinly sliced Leek
1/2 teaspoon Kosher Salt
1/4 teaspoon Crushed Red Pepper Flakes
7 ounce room temperature, trimmed Brie Cheese
1/2 cup shredded Parmigiano-Reggiano
1 teaspoon zested Lemon
to taste Crackers
Directions HIDE IMAGES
STEP 1
Preheat oven to 350 degrees F (176 degrees C).
STEP 2
In a large skillet, set over medium heat, add half the Olive Oil (1 tablespoon). When hot, add the Fennel Bulb (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 remaining Olive Oil (1 tablespoon). Add the Leek (2) and cook, mixing often, until softened, 2-3 minutes.
STEP 4
Mix in the Garlic (2 clove) and cook until fragrant, about 1 minute.
STEP 5
Transfer the leek mixture to the food processor along with Kosher Salt (1/2 teaspoon) and Crushed Red Pepper Flakes (1/4 teaspoon). Give it a few quick pulses just to break them down and incorporate the ingredients.
STEP 6
Add the Brie Cheese (7 ounce) (without the rind), Parmigiano-Reggiano (1/2 cup), and zest of the Lemon (1 teaspoon). 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 (1/4 cup) 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!
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