Trip…
recap
Recipe
Chipotle Zucchini Fennel Dip
2 small zucchini, trimmed and cut into 3/4-inch cubes (for 1 1/2 cups cubed zucchini)
1 medium-sized fennel bulb, trim, cored, and cut into 1/4-inch slices (for 1 1/2 cups sliced fennel)
6 tablespoons extra virgin olive oil, divided
smoked sea salt (or regular sea salt)
freshly ground black pepper
3 tablespoons chipotle hot sauce, plus more for serving
4 (1/2-inch thick) slices ciabatta, cut into triangles
Directions
Preheat oven to 400 degrees F.
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