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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add pancetta; sauté until golden brown. Add fennel and leeks; cook about 10 minutes or until tender and just starting to brown, stirring occasionally. Remove from heat; let cool.
In a medium bowl, combine mayonnaise (or salad dressing), sour cream, 3/4 cup Asiago (or Parmesan), cream, salt and crushed red pepper. Stir in the cooled fennel mixture. Transfer to a 9-inch pie plate or a 1-quart shallow baking dish or individual-size baking dishes. Sprinkle with the remaining 1/4 cup Asiago (or Parmesan).
Bake for about 20 minutes or until bubbly around edges. Serve with toasted baguette slices.