Fennel and Dill Dip

Fennel and Dill Dip

Be the 1st to save!

Be the first to make this!

A sour cream based dip with oven roast fennel and garlic. Seasoned with freshly chopped dill. Pine nuts are added for texture. Serve with pita or crackers.


Serves: 4 

  • 4 baby fennel bulbs with fonds, halved and de-cored
  • 2 cloves garlic, unpeeled
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped
  • 1 cup sour cream
  • 2 tablespoons pine nuts
  • 1 teaspoon extra dill, chopped for garnish

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 200 degrees C.
  2. In a baking dish, roast the fennel, garlic and oil until tender, about 30 minutes. Allow to cool then peel garlic. Add to a food processor then process fennel, garlic, dill and sour cream until smooth.
  3. Stir in the pine nuts then garnish with extra dill. Serve with baked pita wedges, crackers or toasted baguette slices.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate