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“Sliced green and red onion power up purchased French onion dip; fennel adds a slight anise flavor. Taken from the BH&G magazine.”
READY IN:
15mins
SERVES:
10
YIELD:
2 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash fennel and trim off feathery leaves.
  2. Chop enough of the leaves to make 2 tablespoons; set aside.
  3. Trim fennel bulb.
  4. Chop enough of the bulb to make 1 cup.
  5. Cut remaining bulb into strips to use for dippers.
  6. In a medium bowl combine chopped fennel, onion dip, red onion and green onion.
  7. Garnish with reserved fennel leaves and chives (if desired).
  8. Serve with vegetable dippers.

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