Crudite with Olive-Creme Fraiche Dip

2015-05-26
  • Yield : approximately 1 1/2 cups dip
  • Prep Time : 10m
  • Ready In : 10m
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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
  • 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

Method

Step 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.

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