Wensleydale & Cranberries Cheese Dip
1/2 lb Wensleydale & Cranberries cheese, crumbled
1 cup crème fraiche
1 1/2 tbsp chopped fresh parsley
Squeeze of lemon juice
1/2 head of celery
1 carrots, peeled
1 bag of plain nachos
Lemon wedges to garnish
2. Add the crème fraiche, parsley and lemon juice and mash well with a fork.
3. Season with black pepper and spoon into small pots. Garnish with lemon wedges.
4. Cut the vegetables into long sticks and arrange on a platter with the nachos to serve.
Recipe and photo from Wensleydale.co.uk