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From my Low Carb book
Make and share this Fennel and Onion Dip recipe from Food.com.
- Wash the fennel. Trim off feathery leaves. You can chop the leaves for garnish.
- Trim fennel bulb. Chop enough of the bulb to make 1 cup. Use the rest for dipping.
- In a medium bowl, combine the chopped fennel, onion dip, red onion, and green onion.
- Serve immediately or cover and refrigerate up to 24 hours.