Ingredients

serves 8 to 12

　　8 slices bacon, chopped

　　1 large fennel bulb, trimmed and chopped

　　2 garlic cloves, grated or finely chopped

　　1 (8-ounce) package cream cheese, at room temperature

　　1/3 to 1/4 cup sour cream

　　1/4 cup crumbled domestic Gorgonzola cheese

　　Salt and pepper

　　3 tablespoons grated Parmigiano-Reggiano cheese

　　3 tablespoons seasoned bread crumbs

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　1 bunch of radishes, trimmed and cleaned

　　2 Belgian endives, leaves separated and cleaned

　　Breads for dipping and topping, such as pumpernickel or whole-grain

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

In a skillet over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate and reserve.

　　

Step 3

Add the fennel and garlic to the skillet with the bacon drippings and cook over medium heat for about 10 minutes, stirring occasionally, until the fennel is just tender and begins to brown. Remove from the heat.

　　

Step 4

Add the cream cheese, sour cream, Gorgonzola, reserved bacon, and salt and pepper to the fennel and mix well.

　　

Step 5

Place the mixture in individual crocks or a shallow casserole dish.

　　

Step 6

In a small bowl, combine the Parmigiano, bread crumbs, and parsley; top the fennel mixture with the bread-crumb mixture and bake, uncovered, for 15 minutes, until just heated through and the tops are light brown.

　　

Step 7

Serve with the radishes, endives, and bread as dippers alongside.

　　Rachael Ray's Look + Cook