Roasted Fennel & White Bean Dip

By Food52
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1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces

2-3 tablespoons Olive Oil

2 Cloves Garlic still in papery shell

Salt and Peper

3/4 cups Olive Oil

2 Garlic Cloves, Peeled and minced

2 1/2 cups Cooked Cannellini Beans, drained and rinsed

1 tablespoon Fresh Rosemary, Chopped

1 tablespoon Lemon juice, Freshly squeezed

1/2 cup Parmigiano-Reggiano cheese, grated


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