Recipe courtesy of Aida Mollenkamp

Crudite with Olive-Creme Fraiche Dip

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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: approximately 1 1/2 cups dip

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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

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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.