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🍽️ Creamy Fennel Cream Cheese Dip

1151 kcal · 30 min · 4 servings

Ingredients

• 2 large fennel bulbs
• 100 ml whipping cream
• salt
• pepper (from the mill)
• 1 tbsp lemon juice
• 200 g cream cheese
• 1 tsp olive oil
• 1 tsp tomato paste
• 4 black olives

Instructions

1. 1. Thoroughly wash the fennel bulbs under running water.
2. 2. Remove the tough bottom end (the core) from the fennel.
3. 3. Set aside half a fennel bulb along with the green fennel fronds for later decoration.
4. 4. Cut the remaining fennel into coarse chunks.
5. 5. Place the fennel chunks and the cream into a pot.
6. 6. Cook the mixture over low heat for 25 to 30 minutes until the fennel is soft.
7. 7. Stir occasionally while cooking.
8. 8. If the liquid evaporates too quickly, add another 1 to 2 tablespoons of cream.
9. 9. Puree the soft fennel-cream mixture until smooth.
10. 10. Season the puree with salt, pepper, and lemon juice to taste.
11. 11. Transfer the pureed fennel mixture into a separate bowl.
12. 12. Stir in the cream cheese, oil, and tomato paste until a smooth cream forms.
13. 13. Slice the reserved half fennel bulb into thin wedges.
14. 14. Also finely chop the reserved fennel fronds.
15. 15. Fill the fennel cream cheese dip into small jars or bowls.
16. 16. Garnish the cream with black olives, the fennel wedges, and the fennel fronds.
17. 17. Sprinkle coarsely ground pepper over the top.
18. 18. Serve the dip with fresh white bread if desired.

Nutrition per serving

• kcal: 1151
• Protein: 32 g · Fett/Fat: 104 g · Carbs: 25 g