Crudite with Olive-Creme Fraiche Dip
- Level: Easy
- Yield: approximately 1 1/2 cups dip
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 330
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 40
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 39
- Sodium
- 881
- Total: 10 min
- Prep: 10 min
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.