Fennel Seed Onion Dip Recipes

CARAMELIZED FENNEL AND ONION DIP

Steps:

• Preheat the oven to 400 degrees F. use a mandolin or an inspiralizer set to the C setting to finely slice the onions and fennel.
• Toss the onions, fennel, garlic, and olive oil together on a medium baking sheet. Arrange in one flat layer as best you can.
• Bake the onions and fennel in the over for 15 minutes, remove, toss using tongs, and return to the oven for another 15 minutes until deeply caramelized.
• Use kitchen shears to cut the onions and fennel into small bite-sized pieces. Mince the caramelized garlic cloves.
• Once the onions and fennel are completely cooled, mix them into the sour cream along with the garlic, salt, pepper, and chives.
• Chill the dip in the fridge for at least an hour before serving.

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
• Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.

FENNEL DIP

Steps:

• Place sliced fennel, garlic, onion and canola oil or olive oil in a baking tray. Spread out the ingredients on the tray. Cover with a piece of tin foil. Roast in a preheated oven at 200°C for about 40 minutes or until fennel, garlic and onion turn soft.
• Spread fennel seeds on a small baking tray. Roast for 5-10 minutes or until aromatic.
• Put soft fennel mixture, Parmesan cheese, lemon juice, sour cream and fennel seeds into a food processor.
• Add a tablespoon of filtered water and process until mixture is smooth. If the mixture is too thick, add a little more filtered water. Add salt and pepper to taste. Scoop the prepared dip into a clean bowl and serve with crackers or sliced toasted French loaf.

FENNEL SEED-ONION DIP

Steps:

• Beat the fennel seeds and cream cheese together until smooth.
• Whip in the sour cream.
• Blend in all the other ingredients, mixing well.
• Cover and chill.
• SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips

SWEET POTATO AND ONION DIP

Steps:

• Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
• Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
• Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
• Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
• Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
• Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.

WHITE BEAN AND FENNEL DIP

Steps:

• In a small skillet over medium heat, toast the fennel seeds until fragrant, 1 to 2 minutes. Lightly crush seeds in a mortar and pestle.
• In a food processor, combine fennel seed, beans, garlic, zest, juice and salt. Chop 3 tablespoons of the fennel fronds and add to the bowl. Process mixture until smooth; with the motor running, slowly drizzle in the oil until combined. Taste and adjust seasonings.
• Trim the fennel stalks and peel away the outer layer of the bulb; discard trims and outer layer. Cut bulb lengthwise into 1/2-inch-thick sticks. Serve alongside the dip.