roasted fennel dip

We had a surprise addition to the Tapas Dinner Party when Peggy’s 17-year-old son, Stevo, came home a day earlier than she expected from a week-long camping trip in Yosemite National Park.

While Peggy busy was cooking for us, I was able to snap this cute photo of the two of them.

Thank you, Peggy, for such a fun and relaxing night.

This recipe is super easy and superbly delicious. It will disappear before your very eyes!

Roasted Fennel Dip with Garlic Naan Flatbread

Dip
4 small fennel bulbs with fronds (about 1 pound)
4 large garlic cloves, unpeeled
1 tablespoon olive oil
1 cup sour cream
Salt

Naan
1 package naan or pita bread
1/3 cup olive oil
2 garlic cloves, peeled and finely minced
1 teaspoon salt
3 tablespoons grated Parmesan cheese

Dip: Preheat oven to 400 degrees.  Halve the fennel bulbs lengthwise; remove and discard the cores. Chop and reserve 1 tablespoon of the fennel fronds and set aside. (Reserve the remaining fronds for THIS recipe, if desired.)

Combine the fennel bulb halves, garlic, and olive oil in a small baking dish, tossing to coat the fennel and garlic with the oil.  Roast, uncovered, for about 45 minutes or until the fennel is tender. Cool slightly.

Push the soft garlic out of the peels and into a food processor. Add the fennel and sour cream and process until smooth. Taste and season with salt. Spoon into a serving bowl and sprinkle with the reserved chopped fennel fronds and serve with the naan.

Naan: While the fennel is roasting, cut the naan into strips or wedges and place it on a baking sheet. Then, combine the olive oil, garlic, and salt in a small bowl and brush over the top side of the naan pieces. Sprinkle with Parmesan and toast in the same oven until lightly browned and crisp.

Makes about 1  1/2 cups of dip