-
-
Add this recipe to your binder
This recipe is in your binder
-
Whipped blue cheese dip with candied walnuts recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Blitz up this easy-prep dip for an impressive addition to your Christmas party food table. With a garlicky, whipped cheese base and a crunchy, salty-sweet walnut topping, it packs a flavour and texture punch! See method
Ingredients
- 40g caster sugar
- 50g walnut halves, chopped
- ¼ tsp fine salt
- 100g Tesco Finest aged blue Stilton
- 100g soft cheese
- 1½ tbsp 0% fat Greek-style yogurt
- ½ small garlic clove, finely grated
- 3g fresh chives, finely chopped
- crudités, to serve (optional)
- baguette slices, to serve (optional)
Each serving contains
-
Energy
800kj
193kcal
10%
-
Fat
15g
21%
-
Saturates
7g
33%
-
Sugars
8g
8%
-
Salt
0.7g
11%
of the reference intake
Carbohydrate 8g
Protein 6.3g
Fibre 0.9g
Method
- Line a baking tray with baking paper. Put the sugar in a heavy-based saucepan and melt over a medium heat for 3-4 mins, swirling the pan but never stirring, until light amber in colour. Working quickly, stir in the walnuts and salt, tip onto the prepared tray and leave to cool completely.
- Put the Stilton, soft cheese, yogurt and garlic in a bowl and blitz with a stick blender until mostly smooth. Stir in two-thirds of the chives and a generous grinding of black pepper. Roughly crumble over the walnuts, scatter over the remaining chives and a little more black pepper and serve with crudités and bread slices, if you like.
Tip: Make the dip up to two days in advance and keep in the fridge. The candied walnuts will keep in an airtight container for up to 3 days.
See more Dip recipes