Warm Fennel and Parmesan Dip

3 T. olive oil

3 fennel bulbs, trimmed and cut in one inch wedges

4 garlic cloves, slightly crushed

salt and pepper

1/4 c. plus 2 T. grated Parmesan

Preheat oven to 400 degrees.

Heat oil in a large oven proof skillet. Add the fennel pieces in a single layer. Scatter the garlic cloves on top.

Cook for 4 minutes and flip the pieces.

Cover pan with foil and place in the oven to roast until tender, about 20-30 minutes.

Puree fennel, garlic, 1/4 c. cheese, salt and pepper in a food processor.

Place in a small casserole and top with the remaining cheese.

Bake until hot and bubbly.

Serve warm with crackers.