Crudite With Olive Creme Fraiche Dip Recipes

CRUDITE DIP

Crudite Dip image

To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 green onions, finely chopped
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CRUDITES WITH OLIVE BUTTER

Crudites With Olive Butter image

Provided by Food Network Kitchen

Categories appetizer

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Mix 1 tablespoon minced kalamata olives and 1 stick softened butter in a small bowl; sprinkle with sea salt. Serve with sugar snap peas, baby carrots and halved radishes for dipping.

WINTER CRUDITES WITH BUTTERMILK DIP

Winter Crudites with Buttermilk Dip image

Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 8

Ingredients

1 cup buttermilk
1 cup creme fraiche or sour cream
1/2 cup coarsely chopped fresh dill
Coarse salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
Pinch of cayenne pepper
1 1/4 teaspoons coarse salt
Assorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving

Steps:

Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper. Refrigerate, covered, up to 1 day. Stir until smooth before serving.
Arrange crudites in glasses (or on a platter), and serve, with dip.

CRUDITE WITH OLIVE-CREME FRAICHE DIP

Crudite With Olive-Creme Fraiche Dip image

Make and share this Crudite With Olive-Creme Fraiche Dip recipe from Food.com.

Provided by Gagoo

Categories Beginner Cook

Time 12h10m

Yield 1 1/2 cups, 1 serving(s)

Number Of Ingredients 9

Ingredients

1/2 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

Steps:

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.
NOTE:.
Use thyme, rosemary, chives or any other herb in place of parsley.

Nutrition Facts : Calories 1355.2, Fat 97.5, SaturatedFat 56.2, Cholesterol 326.1, Sodium 971.5, Carbohydrate 112.2, Fiber 24.6, Sugar 15.4, Protein 21.1

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