Blue Cheese Dip

1 serving
  • 2 beetroots
  • 2 parsnips
  • 125g Castello Danablu
  • 4 tbsp crème fraiche
  • 10 tsp mayonnaise
  • Salt and pepper
Blue Cheese Dip


Slice the root vegetables thinly, sprinkle with oil and salt and bake at 170°c for 30-40 minutes
Mix Danablu, crème fraiche and mayonnaise
Season with salt and pepper

Serve with freesh vegetables or crisps!

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