Olive-Parsley Dip with Crudites Recipe Recipe

Name: Olive-Parsley Dip with Crudites Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fingerling potatoes, cut in half lengthwise; 1 medium head broccoli, cut into bite-size florets; 1 medium head cauliflower, cut into bite-size florets; 3 medium carrots, cut into sticks; 4 celery stalks, cut into sticks; 1 bunch radishes, ends trimmed and cut in half; 1 cup coarsely chopped mixed olives, such as Cerignola, kalamata, and Lucques; 1 cup sour cream; 6 tablespoons mayonnaise; 1/4 cup fresh Italian parsley leaves, finely chopped; 5 teaspoons freshly squeezed lemon juice; 2 medium garlic cloves, minced; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt

Servings: persons

1 pound fingerling potatoes, cut in half lengthwise
1 medium head broccoli, cut into bite-size florets
1 medium head cauliflower, cut into bite-size florets
3 medium carrots, cut into sticks
4 celery stalks, cut into sticks
1 bunch radishes, ends trimmed and cut in half
1 cup coarsely chopped mixed olives, such as Cerignola, kalamata, and Lucques
1 cup sour cream
6 tablespoons mayonnaise
1/4 cup fresh Italian parsley leaves, finely chopped
5 teaspoons freshly squeezed lemon juice
2 medium garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon kosher salt

1
Bring a large saucepan of heavily salted water to a boil over high heat.
2
Add potatoes and cook until tender when pierced with a knife, about 8 minutes.
3
Remove potatoes with a bamboo skimmer or slotted spoon and place in a single layer on a baking sheet; let water return to a boil.
4
Add cauliflower to the boiling water and cook until just tender, about 2 minutes.
5
Remove to the baking sheet with the potatoes and let water return to a boil.
6
Add broccoli and cook until just tender, about 2 minutes.
7
Drain and spread in a single layer on the baking sheet with the potatoes and cauliflower.
8
Combine all ingredients in a medium bowl and mix until incorporated, then taste and season with freshly ground pepper as needed.
9
Transfer to a serving bowl and serve with raw and blanched vegetables.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound fingerling potatoes, cut in half lengthwise, 1 medium head broccoli, cut into bite-size florets, 1 medium head cauliflower, cut into bite-size florets, 3 medium carrots, cut into sticks, and more.

Yes, Olive-Parsley Dip with Crudites Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Olive-Parsley Dip with Crudites Recipe

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