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Roasted Fennel Dip

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Ingredients

Adjust Servings:

	1 fennel bulb, cut in quarters
	2 tablespoons water
	1 tablespoon olive oil
	1/4 teaspoon salt
	1/2 cup sour cream
	1 tablespoon white balsamic vinegar
	1/2 teaspoon fresh thyme
	1/4 teaspoon grated lemon zest

Nutritional information

248.7

Calories

198 g

Calories From Fat

22 g

Total Fat

9.1 g

Saturated Fat

35.9 mg

Cholesterol

477.8 mg

Sodium

12.3 g

Carbs

4.4 g

Dietary Fiber

2.4 g

Sugars

3.2 g

Protein

394g

Serving Size

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Roasted Fennel Dip

Name: Roasted Fennel Dip
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 2; : 1; : 1/4; : 1/2; : 1; : 1/2; : 1/4

Features:

Cuisine:

American

750 Best Appetizers

Makes 1 2/3 cups serve with raw vegetables, chips or on potato wedges.

70 min
Serves 3
Easy

Ingredients

Directions

Roasted Fennel Dip, 750 Best Appetizers Makes 1 2/3 cups serve with raw vegetables, chips or on potato wedges , 750 Best Appetizers Makes 1 2/3 cups serve with raw vegetables, chips or on potato wedges

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Steps

1 Done	Roasted Fennel Puree: on Baking Sheet, Combine Fennel Bulb, Water, Olive Oil and Salt. Roast in Oven Until Fennel Is Caramelized and Soft, About 40 Minutes.
2 Done	Transfer to a Food Processor and Puree Until Smooth.
3 Done	in Bowl, Combine 1 1/3 Cups Fennel Puree, Sour Cream, Vinegar, Thyme and Lemon Zest. Serve or Immediately or Cover and Refrigerate Up to 3 Days.