Wensleydale Cheese & Sour Cream Dip
This is a pretty short post, not really complicated enough for me to consider it a full recipe, so think of this as a precurser to the amazingness what will be either the next recipe or the one after (depending on when I get the ingredients, but it will be soon regardless). The next recipe is an American classic, my friend Jeremy once ate so much of it at once that he threw up in the toilets at Hooters (another clue) and to be considered authentic, the recipe should have no more than three ingredients (not including cooking oil). Obvious? If not, you will have to wait to find out!
I wanted to make this American recipe, but also give it an English twist, so the Blue Cheese was substituted for Wensleydale with Cranberries, which still adds the correct texture while also providing a slightly sweeter and unashamedly English note to the mix.
– Recipe –
200g Wensleydale with Cranberries
300ml Sour Cream
1 tablespoon Philadelphia Cream Cheese
a bunch of Dill leaves finely chopped
a bunch of Parsley leaves finely chopped
Juice of half a Lemon
- Crumble the Wensleydale and them mash with the Philadelphia in a flat bottomed pan.
- Add the Sour Cream and mash more, then begin to stir.
- Mix in the other ingredients, season with Garlic Salt and then refrigerate 12 hours or so.
Enjoy with the upcoming (hopefully obvious) mystery recipe!