1. Take the Blue Cheese out of the fridge half an hour before making the dip as this allows it to soften.
2. Mix the Castello® Double Crème Blue with sour cream.
3. Grate in a little lemon peel and add a little juice. To adjust the texture, you can also add a little cream.
5. Season with salt and pepper.
6. Serve with potato root vegetable crisps.