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
How to make Crudité with Olive and Crème Fraîche Dip
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.