Fennel & Apple Baked Dip
Holiday dip
Ingredients
Caramelized Chutney:
- 1 large Fennel Bulb, trimmed, cored, and finely diced
- 1 medium Apple (Granny Smith or Honeycrisp), peeled, cored, and finely diced
- 1 Tbsp Butter
- 1 Tbsp Balsamic Vinegar
- 1 tsp Brown Sugar (packed)
- Salt and Black Pepper, to taste
Dip Base:
- 250g Cream Cheese, softened
- 1 cup Aged White Cheddar, shredded (divided)
- 2 Tbsp Greek Yogurt (or Sour Cream)
- 1 tsp Dijon Mustard
Other:
- 1 pack of Firehook Crackers
Instructions
- Chutney: In a medium skillet, melt the 1 Tbsp of butter over medium-low heat. Add the diced fennel. Cook slowly for 10–15 minutes, stirring occasionally, until the fennel is very soft and lightly caramelized. This step is crucial for developing the deep sweetness.
- Add the diced apple to the skillet. Continue cooking for another 5–7 minutes until the apple softens. Stir in the balsamic vinegar and brown sugar. Cook for 2–3 minutes until the liquid has evaporated and the mixture has thickened into a chutney. Season generously with salt and pepper. Remove the chutney from the heat and allow it to cool slightly.
- Preheat your oven to 375F/190C
- Cream Cheese Base: In a medium mixing bowl, combine the softened cream cheese, 3/4 cup of the shredded cheddar, Greek yogurt, and Dijon mustard. Mix until the base is smooth and creamy. Gently fold in the entire batch of the cooled fennel and apple chutney. Taste and adjust seasoning if needed.
- Transfer the dip mixture to a small oven-safe baking dish (a 6-inch dish works well). Sprinkle the remaining 1/4 cup of shredded cheddar evenly over the top of the dip.3. Bake for 15–20 minutes, or until the dip is hot and bubbly around the edges and the cheese is beautifully golden brown. Serve with Firehook Crackers