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Cropwell Bishop Stilton dip
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Makes: approx 500ml
150ml soured cream
½ tsp Worcestershire sauce
1 tsp lemon juice
180g Cropwell Bishop Stilton
75-125g buttermilk or natural yogurt, to taste
1 tbsp finely chopped chives
Few shakes Tabasco
Red chicory leaves, crisps (potato or root vegetable), or crudités, to serve
1. Whisk the mayonnaise, soured cream, Worcestershire sauce and lemon juice together in a medium-sized mixing bowl. Mash the blue cheese in with the whisk until well combined (some lumps remaining are fine).
2. Stir in the buttermilk or natural yogurt, adding more or less depending on how thick you want the dip to be.
3. Stir in the chives, some freshly ground black pepper and Tabasco, to taste.
4. Transfer to a lidded container and refrigerate for at least 1 hour or for up to 24 hours before serving with red chicory leaves, potato or root vegetable crisps, and/or crudités. Celery sticks work particularly well.
Typical values per serving:
per 50ml dip without crudités
This recipe was first published in December 2020.