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Crudite with Olive-Creme Fraiche Dip image

Provided by Aida Mollenkamp

Categories     appetizer

Time 10m

Yield approximately 1 1/2 cups dip

Number Of Ingredients 8

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


  • 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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