Here's a roasted fennel yogurt dip recipe. Welcome to the rest of your life.
Hello. It’s me. I am the enthusiast. Nice to meet you. I hope you grow to like me as much as I like yogurt dip. No pressure though. Let’s just see how it goes.Why do you talk about it all the time, even to strangers on the street? Why don’t you invest your time in something that doesn’t make you sound like a pasty weirdo? Maybe a relationship with another human being? Or rock climbing?
, and absolutely delicious. So here I am, a human being with an expansive repertoire of yogurt-based dip recipes and zero intention of ever going rock climbing.I’m all about the caramelized, herbal flavor of roasted fennel, which matches up with the creamy yogurt like a charm. Seeing as you’re already here, I’m going to tell you how to make it.and chop off the stalks, keeping them for later. Slice off the bottom of the bulb, where the layers all connect in that weird hard circular base.
off of them. Yes, they’re called fennel fronds. And while the word “fronds” sounds super cute, they’re just leaves from a vegetable that you bought at the grocery store, so don’t go getting attached to them. Oh, look. The roasted fennel is done. Take it out, let it cool, and chop it all up into even smaller pieces, about the size of...uh, a ladybug? Chopping the fennel after it has roasted retains more moisture.In a medium-sized mixing bowl , combine 10-12 oz.
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