Walnut-Fennel Dip

• 2 teaspoons olive oil
• 1 cup finely chopped fennel bulb
• 1 cup chopped Rio or other sweet onion
• 1/4 cup chopped shallots
• 1/2 teaspoon salt
• 1/2 teaspoon fresh thyme leaves
• 1/8 teaspoon crushed red pepper
• 3 garlic cloves, halved
• 1 cup water
• 1/3 cup chopped walnuts, toasted
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and next 6 ingredients (through garlic) to pan; saute 8 minutes or until vegetables are tender. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and simmer until liquid evaporates (about 4 minutes). Remove from heat; cool.
2. Place fennel mixture, walnuts, and juice in a food processor; pulse 10 times or until combined (mixture will not be smooth). Spoon into a medium bowl; sprinkle with parsley. Serve warm or chilled.

olive oil, fennel bulb, other sweet onion, shallots, salt, thyme, red pepper, garlic, water, walnuts, lemon juice, parsley

Taken from www.myrecipes.com/recipe/walnut-fennel-dip (may not work)