• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • 1 large fennel bulb, trimmed and sliced
  • 2 cloves garlic, chopped
  • 1 Bombay onion, sliced
  • 1½ tbsp canola or olive oil
  • 1 tbsp fennel seeds
  • 1/2 cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp grated Parmesan cheese
  • Salt and pepper


  1. 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.
  2. Spread fennel seeds on a small baking tray. Roast for 5-10 minutes or until aromatic.
  3. Put soft fennel mixture, Parmesan cheese, lemon juice, sour cream and fennel seeds into a food processor.
  4. 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.
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