Recipe

Olive parsley dip and crudités

This. This is the one I crave.

The original recipe recommended fingerling potatoes, halved lengthwise, broccoli and cauliflower florets, carrots and celery sticks, and radishes, halved. I imagine the potatoes, blanched, are divine, but I ain’t got time for that. I just serve with raw carrots and celery that I cut into nice, even sticks and crunchy crackers like Blue Diamond Nut-Thins.

Ingredients

  • Mixed olives such as Cerignola, kalamata, and Lucques, coarsely chopped - 1 cup
  • Sour cream or greek yogurt - 1 cup
  • Mayonnaise - 6 T
  • Italian parsley, finely chopped - 1/4 cup
  • Lemon juice, fresh - 5 tsp
  • Garlic, minced - 2 medium cloves
  • Dijon mustard - 1 tsp
  • Kosher salt - t tsp

Directions

Combine all the ingredients in a medium bowl. Mix until incorporated. Taste and season with fresh ground pepper.

Serve with crudités.

Sources

the original Chowhound :headstone:

This post is licensed under CC BY 4.0 by the author.