Roasted Red Pepper and Garlic Dip with Fennel Crudites

1. 1

   Trim fennel stalks flush with bulbs and discard any tough outer layers.

2. 2

   Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise.

3. 3

   Transfer fennel to a bowl of ice and cold water.

4. 4

   Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.

5. 5

   Preheat oven to 450F.

6. 6

   Quarter bell pepper lengthwise and discard stems, seeds,and ribs.

7. 7

   In a shallow baking pan arrange quarters skin side up.

8. 8

   Separate garlic cloves, leaving skins intact, and wrap together in foil.

9. 9

   Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes.

10. 10

    When cool enough to handle, peel pepper and transfer to a blender.

11. 11

    Remove garlic from foil and squeeze pulp into blender.

12. 12

    In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them.

13. 13

    In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients.

14. 14

    Puree mixture until smooth.

15. 15

    Dip may be made 5 days ahead and chilled, covered.

16. 16

    Drain fennel in a colander and pat dry.

17. 17

    Serve dip with fennel.

* Per serving · 4 servings · Values may vary.