golden fennel dip
This savory creamy dip is perfect on it's own with vegetables, crackers or toasted baguette or even give it a go as a sandwich spread!
Servings 1 ½ cups
Ingredients
- 1 fennel bulb, thinly sliced - fennel fronds removed (about 2 cups sliced)
- 1 small white onion, thinly sliced (about 1 cup sliced)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 4 garlic cloves, roughly chopped
- 1 teaspoon red chili flakes
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ½ C vegan mayonnaise
- ¼ C nutritional yeast
- ¾ teaspoon turmeric
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 425°F.
- Heat a cast iron pan on medium-high heat. Add oil, fennel, onion and salt. Sauté until light brown, about 6 to 7 minutes, tossing occasionally. Add dried oregano, chili flakes, ground pepper, and garlic. Cook for about 3 more minutes.
- Put the cast iron pan into the oven and bake for 10 minutes.
- In a food processor add vegan mayo, nutritional yeast, turmeric, lemon juice and the roasted fennel mixture. Blend until smooth.
Notes
You can serve the dip slightly warm right after making or refrigerate the dip for 1 to 2 hours before serving. Lasts up to 5 days in the fridge. Serve with pita or baguette, vegetables, or crackers of your choice!
