Ingredients

• 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

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. 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.