7 Sept 2020

BLUE VINNY CHEESE DIP AND GARDEN VEGETABLE CRUDITÉS

Simple blue vinny sour cream and buttermilk cheese dip with fresh organic home grown red and yellow beetroot, carrots, celery, fennel, green beans, courgettes and red peppers.  A great feel good snack and very moorish, the whole unexpectedly family devoured the plate.



Ingredients 

Crudités 
3 carrots scrubbed and quartered
4 beetroots peeled and quartered
1 red pepper sliced
1 courgette quartered
4 slices of fennel
4 sticks of celery
10 green beans

Blue Cheese Dip
250g blue vinny cheese crumbled
2 tbsp sour cream
2 tbsp buttermilk
2 tbsp double cream

Simply mix the blue cheese dip ingredients together using the back of a spoon to crush and cream the blue vinny in to the cream and milk.  Arrange the vegetables around the dip and enjoy.

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