Roasted Fennel And White Bean Dip

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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

1 large fennel bulb (reserve the fronds)

4 cloves garlic, in skins

2 Tbsp. olive oil

salt and pepper

2 Tbsp. rosemary leaves

2 cups cooked Cannelinni beans, well drained

1/3 cup extra virgin olive oil

3 Tbsp. fresh lemon juice

1/2 tsp. red pepper flakes

2 Tbsp. fennel fronds

1/2 cup grated parmesan, plus more for garnish

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