Fennel and shallots, cooked low and slow until reduced to an almost jam-like consistency, are mixed into lemon-spiked Greek yogurt for a bright and silky dip just waiting for crisp fresh vegetables or – let’s be real – your favorite potato chips.
“This is a yogurt dip you’ll want to tell strangers about” is the title that caught my attention when I first came across this recipe. I made it once as written and then went rogue and subbed half of the fennel with shallots which made it the best and most interesting version of French onion dip I could imagine. And just look at it. So pretty…
I have served this at a luncheon for yogis that I catered and as an appetizer at multiple gatherings at my place. It fits in everywhere, travels well and always goes quickly.
You can make this with all fennel or all shallots but I find the combination is special here. Different vegetables cook at different rates but I’ve made this by cooking the fennel and shallots separately and together and together works fine for this recipe. Just make sure all of your slices are the same thickness.
Does fennel intimidate you? Too licorice-y? Raw fennel does have a sharp licorice flavor but when cooked is mild and sweet. If you’ve never worked with fennel, here is a quick tutorial:
- Cut off the stalks where they meet the bulb. Remove any wilted outer layers and rinse the fennel well. Dirt tends to settle between the layers.
- Reserve the feathery fronds that look like fresh dill. You’ll need those later.
- Slice off the tough root end then slice the bulb in half lengthwise, top to bottom through the core. Using the tip of your knife, remove the core by cutting along the line where the core meets the bulb.
- Slice each half crosswise into 1/8 inch thick slices.
Fresh raw carrots, cucumbers and even Belgian endive spears go well with this dip but we all know a thick, salty potato chip is our best friend here. Enjoy!
Caramelized Fennel and Shallot Yogurt Dip
Fennel and shallots, cooked low and slow until reduced to an almost jam-like consistency, are mixed into lemon-spiked Greek yogurt for a bright and silky dip just waiting for crisp fresh vegetables or – let’s be real – your favorite potato chips.
Adapted from Bon Appétit
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 heaping cup sliced fennel, sliced 1/8 inch thick, fennel fronds reserved (about 1 medium fennel bulb; see notes for tips on prepping)
- 1 heaping cup sliced shallots, sliced 1/8 inch thick (about 3-4 medium shallots)
- juice of 1 lemon
- 2 cups full fat Greek yogurt
- kosher salt and freshly ground pepper
- 1/4 teaspoon cayenne (optional)
- 3 tablespoons roughly chopped fennel fronds, divided
- crisp fresh vegetables such as carrots, cucumbers or Belgian endive and/or good potato chips for serving
Instructions
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and shallots to pan along with a generous pinch of kosher salt and a few grinds of black pepper. Let cook SLOWLY, stirring frequently, until golden brown and completely soft, 30-40 minutes. If they start to get dark brown around the edges, reduce heat to medium-low or low. The goal is meltingly tender with no crunch. When finished cooking remove from heat and allow to cool completely, then roughly chop.
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In a mixing bowl, combine cooked fennel and shallots, yogurt, lemon juice, 2-3 teaspoons of olive oil, about 2 tablespoons fennel fronds, cayenne if using and a little more salt and pepper. Stir to combine and taste for seasoning adding more salt, pepper or lemon if desired. Transfer to a serving bowl and make a few swirls on the surface with the back of a spoon. Drizzle with olive oil and garnish with more fennel fronds and freshly ground pepper.
Recipe Notes
Dip can be made one day ahead. Cover with plastic wrap and store in the refrigerator. Garnish right before serving.
To prepare fennel, cut off the stalks where they meet the bulb. Reserve the feathery fronds that look like fresh dill. You’ll need those later. Remove any wilted outer layers and rinse the fennel well. Dirt tends to settle between the layers. Slice off the tough root end then slice the bulb in half lengthwise, top to bottom through the core. Using the tip of your knife, remove the core by cutting along the line where the core meets the bulb. Slice each half crosswise into 1/8 inch thick slices.
Different vegetables cook at different rates but I’ve made this by cooking the fennel and shallots separately and together and together works fine for this recipe. Just make sure all of your slices are the same thickness.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.
I found this when looking for the original BA recipe and had some shallots handy so I figured I would give it a try! It’s not bad, but I don’t think it’s better than the original recipe. The original recipe is super bright and lemony, whereas the caramelized shallots really want to be super savory so I found the two flavors competing with one another. I’m interested to try a caramelized shallot dip with a yogurt base, but would leave the lemon and fennel out of it so it can go super savory.
Made a double size batch of this for my staff at the restaurant this evening (we had a Halloween potluck after we closed).
We paired it with a modest crudités and our house made crackers. The team loved it!