Go Back
+ servings
Roasted Fennel and Zucchini Dip with Chipotle Tabasco
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A smoky roasted fennel and zucchini dip recipe with crisp ciabatta croutons.

Recipe Type: Appetizer
Makes: 4 servings
Author: Brooklyn Supper
  • 2 small zucchini , trimmed and cut into 3/4-inch cubes (for 1 1/2 cups cubed zucchini)
  • 1 medium-sized fennel bulb , trim, cored, and cut into 1/4-inch slices (for 1 1/2 cups sliced fennel)
  • 6 tablespoons extra virgin olive oil , divided
  • smoked sea salt (or regular sea salt)
  • freshly ground black pepper
  • 3 tablespoons Chipotle Tabasco Sauce , plus more for serving
  • 4 (1/2-inch thick) slices ciabatta, cut into triangles
  1. Preheat oven to 400 degrees F.
  2. In a medium-sized bowl, toss zucchini cubes and fennel slices with 2 tablespoons olive oil and a generous pinch each smoked sea salt and pepper. Spread out on a rimmed baking sheet. Slide into oven and cook 15 minutes. Flip vegetables, and cook another 10 - 15 minutes, or until vegetables are soft and edges are a light golden brown. Set aside to cool slightly.

  3. Meanwhile, brush both sides of ciabatta triangles with 2 tablespoons olive oil and sprinkle generously with sea salt and pepper. Arrange on a rimmed baking sheet and slide into the 400 degree F oven. Bake 6 minutes, flip, and bake 4 - 6 minutes longer, or until croutons are crisp and a light golden brown hue.

  4. Spoon cooked vegetables into the bowl of your food processor, add 2 tablespoons olive oil and Chipotle Tabasco. Pulse several times until mixture is smooth. Add smoked sea salt and pepper to taste.
  5. Serve warm dip with croutons, and a bottle of Chipotle Tabasco.