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Walnut-Fennel Dip

Yield 1 1/2 cups (serving size: 2 tablespoons)
This can be prepared up to two days in advance. Serve with crudités such as bell pepper strips, broccoli florets, and baby carrots.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup finely chopped fennel bulb
  • 1 cup chopped Rio or other sweet onion
  • 1/4 cup chopped shallots
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh thyme leaves
  • 1/8 teaspoon crushed red pepper
  • 3 garlic cloves, halved
  • 1 cup water
  • 1/3 cup chopped walnuts, toasted
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 44
  • caloriesfromfat 61 %
  • fat 3 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 1.7 g
  • protein 1 g
  • carbohydrate 4.3 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 110 mg
  • calcium 20 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and next 6 ingredients (through garlic) to pan; sauté 8 minutes or until vegetables are tender. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and simmer until liquid evaporates (about 4 minutes). Remove from heat; cool.

  2. Place fennel mixture, walnuts, and juice in a food processor; pulse 10 times or until combined (mixture will not be smooth). Spoon into a medium bowl; sprinkle with parsley. Serve warm or chilled.

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