225g Yorkshire Wensleydale & Cranberries cheese, crumbled
200ml low fat crème fraiche
1 1/2tbsp chopped fresh parsley
Squeeze of lemon juice
1/2 head of celery
1 carrots, peeled
1 bag of plain nachos
Lemon wedges to garnish
1. Crumble the cheese into a large bowl.
2. Add the crème fraiche, parsley and lemon juice and mash well with a fork.
3. Season with black pepper and spoon into small pots. Garnish with lemon wedges.
4. Cut the vegetables into long sticks and arrange on a platter with the nachos to serve.