Wensleydale & Cranberry Cheese dip :

Serves 6

450g Wensleydale & Cranberry Cheese

2 x 200ml tubs low fat crème fraiche

3tbsp chopped fresh parsley

squeeze lemon juice

black pepper

1 head of celery

2 carrots, peeled

1 cucumber

1 bag plain nachos

lemon wedges to garnish

1. Crumble the cheese into a large bowl.
2. Add the crème fraiche, parsley and lemon juice and mash well with a fork.
3. Season with black pepper. Spoon into small pots. Garnish with lemon wedges.
4. Cut the vegetables into long sticks and arrange on a platter with the nachos and serve.