Crudite With Olive-Creme Fraiche Dip

• 12 cup black olives, chopped
• 1 cup creme fraiche
• 3 tablespoons fresh parsley leaves, chopped
• 1 pinch salt
• 1 pinch pepper
• 1 bunch baby carrots, peeled
• 1 lb fingerling potato, boiled and halved lengthwise
• 1 head fennel, thinly sliced
• 2 -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.
4. NOTE:.
5. Use thyme, rosemary, chives or any other herb in place of parsley.

black olives, creme fraiche, parsley, salt, pepper, baby carrots, fingerling potato, head fennel, zucchini

Taken from www.food.com/recipe/crudite-with-olive-creme-fraiche-dip-508953 (may not work)