Crudité with Olive and Crème Fraîche Dip
No retro dinner party would be complete without a platter of crudité.
-
10
350g
Easy
- 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.
