Crudité with Olive and Crème Fraîche Dip

No retro dinner party would be complete without a platter of crudité.
  • For the olive-creme fraiche dip
  • 70g chopped olives
  • 200g creme fraiche
  • 10g chopped parsley leaves
  • Salt and freshly ground black pepper
  • For the crudite of your choice
  • 1 bunch baby carrots, peeled
  • 450g fingerling potatoes, boiled, halved lengthwise
  • 1 head fennel, thinly sliced
  • 2-3 baby courgettes, cut into 7cm 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 dip with an assortment of crudites, of your choice.

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