Caesar Dip With Fennel And Carrots Recipes

CAESAR DIP

Steps:

• Whisk the yogurt, mayonnaise, sour cream, parmesan, lemon juice, and garlic together. Add salt and pepper to taste, I added about 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Refrigerate until serving.

ROASTED FENNEL AND CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
• Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
• Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

CAESAR VEGETABLE DIP

Steps:

• In small bowl, mix sour cream, mayonnaise and Caesar dressing until smooth. Stir in cheese. Cover; refrigerate 30 minutes to blend flavors.
• Line serving bowl with lettuce leaf. Spoon dip into bowl. Sprinkle with crushed croutons. Serve with vegetables.

CAESAR DIP

Steps:

• Beat cream cheese, Parmesan cheese and dressing with electric mixer on medium speed until well blended.
• Spread onto bottom of 9-inch pie plate; top with lettuce and croutons.
• Serve with assorted crackers.

CAESAR DIP

Steps:

• Sprinkle 1/4 teaspoon of salt over the chopped garlic; mash to a paste with a fork.
• Add remaining ingredients and stir until combined.
• Serve with fresh vegetables.

BRAISED CARROTS AND FENNEL

Steps:

• Slice the carrots 1/2-inch thick on an angle.
• Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
• Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

WARM FENNEL-AND-PARMESAN DIP

Steps:

• Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
• Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.

ROASTED FENNEL AND CARROTS WITH PECORINO

Steps:

• Preheat oven to 375°F.
• Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
• Sprinkle with thyme, then cheese. Drizzle with oil.
• Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
• Sprinkle with fronds.

ROASTED CARROTS & FENNEL

Steps:

• Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

CAESAR DIP WITH CRUDITES

Steps:

• Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
• Serve with lettuce and vegetables.

CARAMELIZED FENNEL AND BRIE DIP

Steps:

• Heat the oil in a large frying pan over medium-high heat. Cook the fennel for 6 minutes or until soft and caramelized. Combine the caramelized fennel with the thyme, Brie, and Parmesan in an ovenproof serving dish.
• Just before serving, put the dish under a hot broiler until the dip is bubbling and golden brown.
• Sprinkle chile flakes over the dip and serve it with radicchio leaves and lavash crackers or toasted bread.

5-MINUTE VEGGIE CAESAR DIP

Steps:

• Mix dressings until blended.
• Serve with assorted cut-up fresh vegetables.

GARLICKY CAESAR DIP

Steps:

• In the bowl of a food processor, combine the lemon juice, anchovies, garlic, mustard and Worcestershire sauce and process until smooth.
• Add the cream cheese, Parmesan and mayonnaise and process until smooth, stopping to scrape down the sides of the bowl as necessary.
• Taste for seasonings and add salt and pepper to taste. Refrigerate for up to 3 days before serving. Top dip with parsley, if using, and serve with crudités and potato chips.

CAESAR DIP WITH FENNEL AND CARROTS

Steps:

• Coarsely chop garlic and anchovies, then sprinkle with salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a bowl and stir in mustard and egg yolks.
• Slowly whisk in olive oil until mixture is thickened and emulsified. Whisk in lemon juice, then grapeseed oil. Stir in cheese and serve with fennel and carrots. Dip can be stored in refrigerator up to 2 days.