Walnut-Fennel Dip

This can be prepared up to two days in advance. Serve with crudités such as bell pepper strips, broccoli florets, and baby carrots.

Yield: 1 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 61%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 1g
  • Carbohydrate: 4.3g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 110mg
  • Calcium: 20mg

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

Preparation

  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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