Ingredients

For the crudités:

• 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

For the dip:

• 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

Description

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