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Roasted Tomato and Fennel Dip

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“Such a delicious Dip - Add the olive oil in a slow but steady stream to the blender to ensure that this fresh and bright dip emulsifies properly.”
READY IN:
45mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. In a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds. Mix until tomatoes are well coated then transfer to a roasting pan. Roast tomatoes 30-35 minutes or until they blister and are slightly charred. Remove and cool.
  3. In a blender, purée together the roasted tomatoes, toasted bread, vinegar, chili pepper paste and the salt. Add the remaining olive oil in a slow steady stream and purée until smooth. Transfer dip to a bowl and serve with an assortment of chopped vegetables.

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