You always need a green dip to balance out all the cheese and crackers - but this one is a worthy addition. Roasted fennel partner beautifully with super seeds, kale and lemon to add some acidity and, of course, added Chicken Bone Broth! No one will know that you are secretly nourishing them with this delish dip.
Soak your sunflower kernels and pepitas for an hour to soften. Drain.
Preheat your oven to 350 degrees Fahrenheit. Chop the head off the fennel and cut into 4-6 pieces. Drizzle with olive oil, salt, and pepper and roast for 20-30 mins (should be soft ish). Once roasted remove and set aside until cool (ish).
Remove the stalks from the kale as they can be a bit tough and yucky.
Add all ingredients to a blender and whizz on high for about 2 mins. Should fully come together and be a smooth green-ish dip.
Try it and adjust the seasoning if needed. Store in an airtight container for up to 3 days. Give it a quick stir before serving if it has been in the fridge for a few days.
1. Soak your sunflower kernels and pepitas for an hour to soften. Drain.
2. Preheat your oven to 180 degrees. Chop the head off the fennel and cut into 4-6 pieces. Drizzle with olive salt, salt and pepper and roast for 20-30 mins (should be soft ish). Once roasted remove and set aside until cool (ish).
3. Remove the stalks from the kale as they can be a bit yucky and tough.
4. Add all ingredients to a blender and whizz on high for about 2 mins. Should fully come together and be a smooth green-ish dip.
5. Try it and adjust the seasoning if needed. Store in an airtight container for up to 3 days. Give it a quick stir before serving if it has been in the fridge for a few days.
Roasted Fennel & Super Seed Dip
with Broth
Easy peasy
8
45 mins
You always need a green dip to balance out all the cheese and crackers - but this one is a worthy addition. Roasted fennel partner beautifully with super seeds, kale and lemon to add some acidity and, of course, added Chicken Bone Broth! No one will know that you are secretly nourishing them with this delish dip.
Soak your sunflower kernels and pepitas for an hour to soften. Drain.
Preheat your oven to 350 degrees Fahrenheit. Chop the head off the fennel and cut into 4-6 pieces. Drizzle with olive oil, salt, and pepper and roast for 20-30 mins (should be soft ish). Once roasted remove and set aside until cool (ish).
Remove the stalks from the kale as they can be a bit tough and yucky.
Add all ingredients to a blender and whizz on high for about 2 mins. Should fully come together and be a smooth green-ish dip.
Try it and adjust the seasoning if needed. Store in an airtight container for up to 3 days. Give it a quick stir before serving if it has been in the fridge for a few days.
1. Soak your sunflower kernels and pepitas for an hour to soften. Drain.
2. Preheat your oven to 180 degrees. Chop the head off the fennel and cut into 4-6 pieces. Drizzle with olive salt, salt and pepper and roast for 20-30 mins (should be soft ish). Once roasted remove and set aside until cool (ish).
3. Remove the stalks from the kale as they can be a bit yucky and tough.
4. Add all ingredients to a blender and whizz on high for about 2 mins. Should fully come together and be a smooth green-ish dip.
5. Try it and adjust the seasoning if needed. Store in an airtight container for up to 3 days. Give it a quick stir before serving if it has been in the fridge for a few days.
