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Caramelized Fennel and Shallot Yogurt Dip

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

Course Appetizer, Snack
Keyword gluten free, make ahead, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Shannon Zerzan


  • 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


  1. 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. 

  2. 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.