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.
