Vegetable dip
Type
Starter
For
2
serves
Difficulty
Time
30
minutes
Ingredients
- Organic vegetables: carrots, cucumber, cauliflower, black radish, radish, sticks of celery …
- 150 g Bleu d’Auvergne
- 100 g fromage blanc
- 100 g thick cream
- 2 spring onions
- Salt and pepper
Preparation
-
Select a variety of fresh, organic vegetables to be eaten raw. Wash and chop into batons or pieces according to their shape.
-
Wash and peel the spring onions and slice, including the green part.
-
Cut the Bleu d’Auvergne into pieces.
-
Add the fromage blanc to the spring onions and Bleu d’Auvergne, mixing to make a creamy paste.
-
Season according to taste and mix well.
-
Serve the raw vegetables and blue cheese dip.
