 | | Nutrition Facts | | | Makes 10 servings | | Amount Per Serving | | | Calories | 99.5 | | | Total Carbs | 3.6 g | | | Dietary Fiber | 0.8 g | | | Sugars | 1.7 g | | | Total Fat | 7.6 g | | | Saturated Fat | 5.3 g | | | Unsaturated Fat | 0.0 g | | | Potassium | 99.9 mg | | | Protein | 1.8 g | | | Sodium | 48.4 mg | | Dietary Exchanges
7.60874 Fat, 0.33281 Vegetables, 0.0060 Starch, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Wash fennel. Trim off feathery leaves and set aside. Trim fennel bulb. Chop enough of the bulb to make 1 cup. Cut remaining bulb into strips to use for dippers.
- In a medium bowl, combine chopped fennel, sour cream, onion dip mix, red onion, and green onion.
- Serve immediately or can be stored in the refrigerator up to 24 hours. To serve, spoon dip into serving bowl. Sprinkle top with lemon thyme and serve with vegetable dippers.
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