Bleu d’Auvergne Cheese Dip Recipe

Ingredients: 

Organic dipping vegetables: carrots, cucumber, cauliflower, radish, sticks of celery, endive… 

150 g Bleu d’Auvergne 

100 g fromage blanc 

100 g thick cream 

2 spring onions 

Salt and pepper 

Method:

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.