Crudite with Olive-Creme Fraiche Dip
- Level: Easy
- Total: 10 min
- Prep: 10 min
- 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
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.
