Crudite With Olive Creme Fraiche Dip Recipes

Steps:

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

Steps:

• 1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
• 2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
• 3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

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.

Steps:

• In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. Serve with flatbread, toasted pita wedges, or lavash crackers for dipping.

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.