Fennel Pancetta Dip | Blue Flame Kitchen

Ingredients

• 1 cup diced pancetta
• 2½ cups sliced cored fennel bulbs
• 2 cups chopped yellow onions
• 3 cloves garlic, finely chopped
• ½ cup white wine
• 1 pkg cream cheese, softened (8 oz/250 g)
• 1 cup sour cream
• 1 cup freshly grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• ½ tsp freshly ground pepper
• ¼ tsp fennel seed, crushed
• ¼ cup panko (japanese-style bread crumbs)
• pita crisps or crackers*