Categories: Cheese/eggs, Dips 
      Yield: 4 servings 
  
    1/2 ts Fennel seeds                        1 c  Cream cheese, softened 
      1 c  Sour cream                        1/4 c  White onion; minced 
    1/2 ts Salt                              1/4 ts Black pepper 
      1 ts Paprika                         
  
  Beat the fennel seeds and cream cheese together until smooth.  Whip in the 
  sour cream.  Blend in all the other ingredients, mixing well. Cover and 
  chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, 
  Turnips, Crab, Butterflake Biscuit Chips