Wensleydale and Cranberry cheese dip
450g Wensleydale & Cranberry Cheese
2 x 200ml tubs low fat crème fraiche
3tbsp chopped fresh parsley
squeeze lemon juice
1 head of celery
2 carrots, peeled
1 bag plain nachos
lemon wedges to garnish
- 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.