FrenchMedium · Warm
Fennel and White Bean Dip with Anchovy and Thyme
A velvety Provençal dip that marries the delicate anise of slow-cooked fennel with creamy white beans, deepened by umami-rich anchovy and brightened with a squeeze of lemon.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Trim the fennel bulbs, reserving the fronds for garnish. Halve each bulb and slice into thin half-moons, about 5mm thick.
2
Warm 2 tablespoons olive oil in a heavy-bottomed Dutch oven over medium-low heat. Add the sliced fennel and 1/2 teaspoon salt.
3
Cook the fennel, stirring occasionally, for 18-22 minutes until completely soft, translucent, and just beginning to turn golden at the edges. If it sticks, add a splash of water.
4
5
6
Add 3 cloves minced garlic and 4 anchovy fillets to the oil. Stir and press with a wooden spoon for 1-2 minutes, until the anchovies dissolve into a paste and the garlic is fragrant but not brown.
7
Pour in the drained white beans and stir to combine with the fennel and anchovy mixture.
8
9
Remove from heat. Using an immersion blender, puree the mixture directly in the pot until smooth and velvety, adding water tablespoon by tablespoon if needed to reach a creamy dip consistency. Alternatively, transfer to a standing blender in batches.
10
Zest the lemon directly into the dip, then squeeze in the juice from half the lemon (about 2 tablespoons). Season with 1/4 teaspoon black pepper.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -12
Calories
526
per serving
High in protein · 30gSource of fibre · 13gLow sugar · 10gLow saturated fat · 2g
Protein
30g
Carbs
78g
Fat
13g
Sat. fat
2g
Fiber
13g
Sugar
10g
Sodium
818mg
Gluten FreeMediterraneanAnti InflammatoryDiabetesHeart HealthyHigh FiberHigh ProteinLow Sodium
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.9m³
Runoff
0.05g P
White beans drives 51% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
4
Sweet
6
Salty
3
Sour
2
Bitter
1
Spicy
Textures
CreamySilkyTender
Aromas
AniseCitrusHerbalUmami Savoury
Kitchen Equipment
Safety & Storage
Cross Contamination
Anchovy residue can linger on cutting boards, utensils, and blenders. Thoroughly wash all equipment with hot soapy water between uses if serving to guests with fish allergies. Dedicate a cutting board for fish ingredients when possible.
Storage
Refrigerate the dip within 2 hours of preparation. Transfer to an airtight container and consume within 3-4 days. The dip can also be frozen for up to 1 month in freezer-safe containers.
Cooking Temperature
When sweating fennel and cooking the bean mixture, ensure the Dutch oven reaches proper temperature before adding oil. The anchovy-garlic step requires medium heat to dissolve the anchovies into a paste without burning the garlic (1-2 minutes maximum).
Handling
Use caution when pureeing hot mixtures with an immersion blender. Allow the dip to cool slightly before blending, and keep hands dry. If using a standing blender, vent the lid and use a kitchen towel to prevent pressure buildup.
High Risk Population
This dish contains anchovy (fish). Immunocompromised individuals, pregnant persons, young children, and elderly individuals should only consume this dip if the beans have been heated to a full simmer (165°F/74°C) throughout to ensure food safety.
Allergen Warning
Clearly label this dip as containing fish (anchovy) when serving at gatherings or events. Even though the anchovies dissolve and lose their visual identity, the allergen protein remains active.
Pro Tips
Technique
The secret is patience with the fennel—if you rush it, it stays tough and bitter. Let it sweat low and slow until it becomes translucent and almost jammy. You'll know it's ready when it practically melts when you press it with your spoon.
Substitution
If you cannot find fresh thyme, substitute with a good pinch of dried thyme stirred in when you add the beans. The flavor will be slightly more concentrated, so start with half the amount and taste as you go.
Flavor Boost
For an extra layer of richness, stir in a tablespoon of good-quality olive oil at the end, drizzled in while the dip is still warm. It gives the finished dish a beautiful glossy sheen and amplifies that beautiful Provençal olive oil character.
From the chef
This dip came to me on a grey February morning when the garden offered little but the memory of fennel, and I needed something to warm the soul. My grandmother would have called it a poor man's meal, but I call it honest—a long patience with the fennel until it surrenders its sharp anise into something soft and sweet, then letting the white beans and those little salty fish do their quiet work of deepening everything. It is the kind of thing we make when the mistral still bites but the days are getting longer, a bridge between the lean months and the abundance to come.
TagsNo Cook Required
AllergensFish
Source: generated · June 13, 2026