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.