Endive Boats with Blue Cheese Dip

Endive Boats with Blue Cheese Dip

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This blue cheese dip, presented in endive leaves, makes a tasty and attractive addition to any pre-dinner party nibbles.

  • Recipe serves2
  • Preparation Time15 min

Ingredients

  • 200ml natural yoghurt
  • 200ml Hellmann's mayonnaise
  • 1tsp lemon juice
  • 120g crumbled blue cheese
  • Freshly grated pepper to taste
  • Walnut halves, roasting optional
  • 3–4 endive, trimmed, separated into spears

Method

  • Prepare the chicory leaves.
  • Combine yoghurt and mayonnaise with lemon juice.
  • Add blue cheese, fresh pepper and stir well. Chill in a fridge for 1 hour.
  • Fill the chicory spears with dip leaving 1 end for picking. Top each one with a walnut.
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