Wensleydale and Cranberry cheese dip

Serves 6


450g Wensleydale & Cranberry Cheese

2 x 200ml tubs low fat crème fraiche

3tbsp chopped fresh parsley

squeeze lemon juice

black pepper

1 head of celery

2 carrots, peeled

1 cucumber

1 bag plain nachos

lemon wedges to garnish


  1. Crumble the cheese into a large bowl.
  2. Add the crème fraiche, parsley and lemon juice and mash well with a fork.
  3. Season with black pepper. Spoon into small pots. Garnish with lemon wedges.
  4. Cut the vegetables into long sticks and arrange on a platter with the nachos and serve.