Blue Cheese Dip

Ingredients for 1 serving

2 beetroots
2 parsnips
4.5 oz Castello Danish Blue
4 tbsp crème fraiche
10 tsp mayonnaise
Salt and pepper

Blue Cheese Dip


  1. Slice the root vegetables thinly, sprinkle with oil and salt and bake at 340° for 30-40 minutes
  2. Mix Castello Danish Blue, crème fraiche and mayonnaise
  3. Season with salt and pepper
  4. Serve with fresh vegetables or crisps

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