Real Yorkshire Wensleydale and Cranberry Cheese Dip
Ingredients
- 450g Wensleydale & Cranberry Cheese
- 2 x 200ml tubs low fat crème fraiche
- 3tbsp chopped fresh parsley
- Squeeze lemon juice
- Black pepper
- 1 head of celery
- 2 carrots, peeled
- 1 cucumber
- 1 bag plain nachos
- Lemon wedges to garnish
Method
- Crumble the cheese into a large bowl.
- Add the crème fraiche, parsley and lemon juice and mash well with a fork.
- Season with black pepper. Spoon into small pots. Garnish with lemon wedges.
- Cut the vegetables into long sticks and arrange on a platter with the nachos and serve.
Description
Serves 6
