Olive-Parsley Dip with Crudités

Olive-Parsley Dip with Crudités
Photo by www.chow.com


  • 1 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • 2 medium garlic cloves, minced
  • 5 teaspoons freshly squeezed lemon juice
  • ¼ cup fresh Italian parsley, finely chopped
  • 6 tablespoons "mayonnaise":http://www.chow.com/recipes/11053
  • 1 cup sour cream
  • + 9 more ingredients
    • 1 cup coarsely chopped mixed olives, such as Cerignola, kalamata, and Lucques
    • For the dip::
    • 1 bunch radishes, ends trimmed and cut in half
    • 4 celery stalks, cut into sticks
    • 3 medium carrots, cut into sticks
    • 1 medium head cauliflower, cut into bite-size florets
    • 1 medium head broccoli, cut into bite-size florets
    • 1 pound fingerling potatoes, cut in half lengthwise
    • For the crudités::

For the crudités: Bring a large saucepan of heavily salted water to a boil over high heat. Add potatoes and cook until tender when pierced with a knife, about 8 minutes. Remove potatoes with a bamboo skimmer or slotted spoon and place in a single layer on a baking sheet; let water return to a...

View full recipe at Chow


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