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“From my Low Carb book”
READY IN:
10mins
YIELD:
2 1/4 cup
UNITS:
US

Ingredients Nutrition

  • 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)
  • vegetables, for dipping (carrots, radishes, cucumbers, zucchini)

Directions

  1. Wash the fennel. Trim off feathery leaves. You can chop the leaves for garnish.
  2. Trim fennel bulb. Chop enough of the bulb to make 1 cup. Use the rest for dipping.
  3. In a medium bowl, combine the chopped fennel, onion dip, red onion, and green onion.
  4. Serve immediately or cover and refrigerate up to 24 hours.

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