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    Cropwell Bishop Stilton dip

    by Elly Pear

    • Preparation time: 15 minutes + chilling

    Makes: approx 500ml


    100g mayonnaise
    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.  

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