[Retro Recipe Monday – UK Edition] Crudite with Olive and Creme Fraiche Dip

posted in: Recipe Mondays | 0


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.

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.
Her frequently updated catalogue of published work is available on Author Central.

She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.  


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