Fennel and Onion Dip Recipe #254551
From my Low Carb book
by dicentra
10 min | 10 min prep
2 1/4 cup
- 1 medium fennel bulb
- 16 ounces sour cream French onion dip
- 2 tablespoons red onions, minced
- 2 tablespoons green onions, thinly sliced
- fresh chives (to garnish)
- vegetable, for dipping (carrots, radishes, cucumbers, zucchini)
- 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.
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5 stars