Yield: 4 servings
Measure | Ingredient |
---|---|
½ teaspoon | Fennel Seeds |
1 cup | Cream Cheese; Softened |
1 cup | Sour Cream |
¼ cup | White Onion; Minced |
½ teaspoon | Salt |
¼ teaspoon | Black Pepper |
1 teaspoon | Paprika |
Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well.
Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips