Parmesan Fennel Dip
I've been so busy lately I haven't had a chance to cook/bake in a month. But I made a few new dishes today and I love this dip! Of course I added Fustini's because I love the oil and vinegar with flavor!!!
2 cups of fresh fennel bulb, chopped
2 tbs Fustini's Tarragon Olive Oil (or olive oil)
2 tbs Fustini's Garlic Olive Oil (or olive oil)
2 garlic cloves, diced
4 oz shaved Parmesan cheese
On stove in pan, cook on high heat the fennel, oil, and garlic. Constantly stir 10 min. Then add salt and pepper to taste and the cheese. Mix and take off heat. Put in food processor. Serve warm with french bread or pretzel chips.
Serves 4-6 people for appetizer.
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