Crudite with Olive-Creme Fraiche Dip

• 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

1. In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper.
2. Mix to combine, then transfer to a small dipping bowl.
3. Serve with an assortment of crudite, of your choice.

olives, creme fraiche, parsley leaves, salt, baby carrots, potatoes, head fennel, zucchini

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/crudite-with-olive-creme-fraiche-dip-recipe.html (may not work)