Yorkshire Wensleydale & Cranberries Cheese Dip

Serves 3-4


225g Yorkshire Wensleydale & Cranberries cheese, crumbled

200ml low fat crème fraiche

1 1/2tbsp chopped fresh parsley

Squeeze of lemon juice

Black pepper

1/2 head of celery

1 carrots, peeled

1/2 cucumber

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.


  • Carol graham

    Super dip. Freezes well. Super Yorkshire product