• 2 tablespoons finely minced shallot
• 1 cup crème fraiche or sour cream
• 2 tablespoons chopped parsley
• 3 heaping tablespoons dukkah
• ½ teaspoon salt

1. Mix all of the ingredients together and let them sit for 1 hour in the refrigerator before serving to allow the flavors to blend.

2. To serve, top with a drizzle of extra virgin olive oil and some freshly chopped parsley. Serve with crudite such as carrots, celery, cauliflower, broccoli & cucumber.

Print Recipe