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Crudite with Olive-Creme Fraiche Dip

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: approximately 1 1/2 cups dip
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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


  1. 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.