Asparagus, Fennel & Edamame Dip

This vibrant and nutrient-packed dip combines the fresh, grassy taste of asparagus, the subtle sweetness of roasted fennel, and the creamy richness of edamame. It’s smooth, flavorful, and perfect for dipping veggies, spreading on toast, or serving as a unique appetizer.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 1 large fennel bulb, trimmed and chopped
• 2 cups shelled edamame, cooked and cooled
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup Greek yogurt (or tahini for a dairy-free option)
• 3 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cumin (optional, for depth of flavor)
• ½ tsp red pepper flakes (optional, for heat)
• 1 tbsp fresh dill or parsley, chopped

Instructions:

1. Roast the Fennel:
   Preheat oven to 400°F (200°C). Toss chopped fennel and garlic with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender.

2. Blanch the Asparagus:
   Bring a pot of water to a boil. Add chopped asparagus and cook for 3 minutes until bright green. Drain and rinse under cold water to stop the cooking process.

3. Blend It Up:
   In a food processor, combine roasted fennel, asparagus, edamame, Greek yogurt, lemon juice, cumin, red pepper flakes, and the remaining olive oil. Blend until smooth.

4. Adjust the Consistency:
   If the dip is too thick, add a tablespoon of water or olive oil at a time until it reaches your desired texture.

5. Serve & Enjoy:
   Transfer to a bowl and garnish with fresh dill or parsley.

Suggested Pairing:

Pair your Asparagus, Fennel, and Edamame Dip with warm pita bread, crunchy veggies, or crispy crackers. It also works beautifully as a spread for sandwiches or a topping for grain bowls. Enjoy with a chilled white wine or a citrus-infused sparkling water for a refreshing complement.