This creamy, smoky blue-cheese dip tends to disappear quickly. 

Words & recipe: Lucy Corry  Styling & photo: Carolyn Robertson

Whip up this simple dip and serve as shown, or put the dip in a bowl and accompany it with your favourite vegetable crisps. This recipe makes a generous amount, but it disappears surprisingly quickly. If you don’t eat it all in one go, store it in the fridge in a covered container.

Serves 6

INGREDIENTS

For the dip:
200g creamy blue cheese, crumbled
1 cup sour cream
2 teaspoons smoked paprika
1 medium spring onion, finely chopped
finely grated zest and juice of 1 lemon
freshly ground black pepper, to taste

For the chips:
100g Proper Crisps’ ‘Garden Medley’ vegetable crisps (or your favourites)
microgreens, for garnishing

INGREDIENTS

To make the dip, put all the ingredients in a small bowl and beat until smooth. Scrape into a serving bowl, garnish with a few microgreens and serve with chips. Alternatively, arrange the chips on a platter and dollop a small amount of dip on each one. Garnish with microgreens.

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