Prep 15 mins
Cook 25 mins
This is the gourmet version of the old onion soup mix and sour cream dip.
- 3 tablespoons olive oil
- 1⁄3 cup olive oil
- 1 large red onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1⁄2 fennel bulb, cored,thinly sliced
- 2 teaspoons herbes de provence
- 1 teaspoon sugar
- 8 cloves garlic, finely chopped
- 1⁄3 cup sour cream
- 1 tablespoon drained capers
- 18 slices olive bread (4x1 1/2x1/4-inch each)
- Heat 3 tablespoons oil in heavy large skillet over medium heat.
- Add onion and next 4 ingredients.
- Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes.
- Uncover; sauté until juices evaporate, about 10 minutes.
- Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer.
- Cool completely.
- Puree vegetable mixture and sour cream in processor until almost smooth.
- Season generously with salt and pepper.
- Transfer to bowl.
- Sprinkle with capers.
- Preheat broiler.
- Arrange bread slices on baking sheet.
- Brush both sides of bread slices with 1/3 cup oil.
- Toast about 2 minutes per side.
- Serve with spread.
- A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.
This was very different than any other dip I have made before. I thought it would be more of a savory taste, and it is rather sweet. I don't think I attribute the sweetness to the 1 t. of sugar, but to the fennel. I have never cooked with fennel before and wanted to try it. My hubby and I like it and think that the addition of capers was a great idea to give it a balance of flavor. I like the texture and it is also a very pretty dip with the red pepper and red onion. Thanks, Mirj!