Serves: 6-8
Preparation time: 20 minutes
Cooking time: none
Ingredients:
175 g blue vein cheese, crumbled
1 spring onion, finely chopped
150 ml sour cream
2 teaspoons lemon juice
Salt and black pepper
Method:
Put the cheese, spring onion and sour cream in a bowl and mash them until they are soft. keep on mashing until well mixed and very smooth. Add the lemon juice drop by drop until the dip tastes sharp but not too acidic. Do not let the lemon become overpowering. Season to taste.
For this dip, use a well-flavored cheese: it is an excellent way of using up slightly over-ripe blue vein which is past its prime; too far gone for serving on the cheese board but too good to let go to waste.
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