Author: Carolyn Severin, Hamama Success Team Member

Prep Time:  20 minutes

Cook Time: 10 minutes

Makes:  6-8 Servings

This dip is extra cheesy with a lovely mixture of gruyere, ricotta and parmesan cheeses. The harmonious flavors of fennel and onion caramelized in white wine are incredibly satisfying and decadent. Toast some baguette slices and take a dip into the ultimate appetizer for any gathering with friends and family!

• 1 fennel bulb, thinly sliced
• 1 onion, thinly sliced
• 1 cup fennel microgreens (seeds attached), chopped
• 1 tbsp butter
• 1 tbsp olive oil
• 1 cup dry white wine
• 2 cups gruyere cheese, shredded
• ½ cup ricotta cheese
• ¼ tbsp salt
• ⅛ tbsp pepper
• ¼ cup parmesan cheese, grated
• Ritz crackers, crushed
• Baguette, sliced and toasted

1. Add your butter and olive oil in a medium skillet over medium high heat. Once melted add in your onions and fennel, stirring every two minutes.

2. After 5 minutes have passed, add a splash of wine every 2 minutes allowing the wine to absorb before adding more in. After about 10 to 15 minutes, the fennel and onions should be caramelized and golden brown. Add in the fennel microgreens and stir to combine. Set aside when ready.

3. Preheat your oven to 400° F.

4. Next take your gruyere and ricotta cheese and add to a medium bowl. Add in salt, pepper and your fennel and onions. Stir to combine.

5. Place your mixture into a greased 8 inch baking dish. Top it off with grated parmesan cheese and crushed Ritz crackers to taste.

6. Bake for 10-15 minutes or until the top is nice and brown and the cheese is bubbly.

7. Once your dip is ready, dig in with toasted slices of baguette (or any cracker/chip of choice), fennel microgreens and enjoy!