Crudité with Olive and Crème Fraîche Dip

No retro dinner party would be complete without a platter of crudité.

  • Preparation Time10 mins
  • DifficultyEasy

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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