Crudite with Olive-Creme Fraiche Dip

Total Time:
10 min
Prep:
10 min

Yield:
approximately 1 1/2 cups dip
Level:
Easy

CATEGORIES
Ingredients
  • 1/2 cup chopped olives
  • 1 cup creme fraiche
  • 3 tablespoons chopped parsley leaves
  • Salt and freshly ground black pepper
  • Crudite of your choice:
  • 1 bunch baby carrots, peeled
  • 1 pound fingerling potatoes, boiled and halved lengthwise
  • 1 head fennel, thinly sliced
  • 2 to 3 baby zucchini, cut into 3-inch sticks
Directions

In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.

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    This recipe is featured in:

    The Best Thanksgiving Appetizers