Roasted Fennel Dip

8 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    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. 2
    Transfer to a food processor and puree until smooth.
  3. 3
    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.

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