Crudite With Olive-Creme Fraiche Dip
- Ready In:
- 12hrs 10mins
- Ingredients:
- 9
- Yields:
-
1.5 cups
- Serves:
- 1
ingredients
- 1⁄2 cup black olives, chopped
- 1 cup creme fraiche
- 3 tablespoons fresh parsley leaves, chopped
- 1 pinch salt
- 1 pinch pepper
-
Crudite of your choice
- 1 bunch baby carrots, peeled
- 1 lb fingerling potato, boiled and halved lengthwise
- 1 head fennel, thinly sliced
- 2 -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.
-
NOTE:
- Use thyme, rosemary, chives or any other herb in place of parsley.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.