Prev Recipe Next Recipe

Recipe courtesy of Aida Mollenkamp

Save Recipe Print

WATCH

Crudite With Creme Fraiche Dip (01:47)

Total:: 10 min
Prep:: 10 min

Yield:: approximately 1 1/2 cups dip

Level:: Easy

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

Watch how to make this recipe.

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.

My Private Notes

Name: Crudite with Olive-Creme Fraiche Dip
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: approximately 1 1/2 cups dip
Ingredients: 1/2 cup chopped olives; 1 cup creme fraiche; 3 tablespoons chopped parsley leaves; Salt and freshly ground black pepper; 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