“This is the gourmet version of the old onion soup mix and sour cream dip.”
1/3 cupolive oil
1largered onion, thinly sliced
1largered bell pepper, thinly sliced
1/2 fennel bulb, cored,thinly sliced
2teaspoonsherbes de provence
8clovesgarlic, finely chopped
1/3 cupsour cream
18slicesolive bread( 4×1 1/2×1/4-inch each)
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Add onion and next 4 ingredients.
Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes.
Uncover; sauté until juices evaporate, about 10 minutes.
Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer.
Puree vegetable mixture and sour cream in processor until almost smooth.
Season generously with salt and pepper.
Transfer to bowl.
Sprinkle with capers.
Arrange bread slices on baking sheet.
Brush both sides of bread slices with 1/3 cup oil.
Toast about 2 minutes per side.
Serve with spread.
A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.
“This was very different than any other dip I have made before.I thought it would be more of a savory taste, and it is rather sweet.I don’t think I attribute the sweetness to the 1 t. of sugar, but to the fennel.I have never cooked with fennel before and wanted to try it.My hubby and I like it and think that the addition of capers was a great idea to give it a balance of flavor.I like the texture and it is also a very pretty dip with the red pepper and red onion.Thanks, Mirj!”