Roasted Fennel Dip

750 Best Appetizers Makes 1 2/3 cups – serve with raw vegetables, chips or on potato wedges.

• Ready In: 50 mins
• Yields: 1 2/3 cup

Ingredients

• 1  fennel bulb, cut in quarters
• 2  tablespoons water
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄2 cup sour cream
• 1  tablespoon  white balsamic vinegar
• 1⁄2 teaspoon fresh thyme
• 1⁄4 teaspoon  grated lemon zest

Directions

1. Roasted fennel puree: on baking sheet, combine fennel bulb, water, olive oil and salt. Roast in oven until fennel is caramelized and soft, about 40 minutes.
2. Transfer to a food processor and puree until smooth.
3. In bowl, combine 1 1/3 cups fennel puree, sour cream, vinegar, thyme and lemon zest. Serve or immediately or cover and refrigerate up to 3 days.