Roasted Fennel Dip Recipes

ROASTED FENNEL DIP

Roasted Fennel Dip image

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

Provided by dicentra

Categories < 60 Mins

Time 50m

Yield 1 2/3 cup

Number Of Ingredients 8

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

Steps:

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.
Transfer to a food processor and puree until smooth.
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.

Nutrition Facts : Calories 248.7, Fat 22, SaturatedFat 9.1, Cholesterol 35.9, Sodium 477.8, Carbohydrate 12.3, Fiber 4.4, Sugar 2.4, Protein 3.2

ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES

Roasted Red Pepper and Garlic Dip with Fennel Crudites image

Categories Blender Garlic Appetizer Roast Thanksgiving Vegetarian Fennel Bell Pepper Chill Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 10

Ingredients

4 medium fennel bulbs (sometimes called anise; about 3 pounds total)
For dip
1 red bell pepper
1 small head garlic
1/2 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 cup sour cream
1 tablespoon olive oil
3/4 teaspoon salt, or to taste
a pinch cayenne, or to taste

Steps:

Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
Preheat oven to 450°F.
While fennel is chilling, make dip:
Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
Drain fennel in a colander and pat dry.
Serve dip with fennel.

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