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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