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About this recipe:
The dip is delicious served with crudites as a party nibble, and leftovers can be served as a spread on a sandwich with cold cuts, smoked fish or vegetables.
100g reduced fat cream cheese
50g cottage cheese
2 tablespoons chopped gherkins
1 tablespoon chopped shallots
1 teaspoon Dijon mustard
chopped fresh tarragon or parsley, to taste
- In the bowl of a food processor place cream cheese, cottage cheese, chopped gherkins, shallots and mustard and blend.
- Put in serving dish or bowl, cover with cling film and chill. Sprinkle with fresh chopped tarragon or parsley before serving, for a colourful finish.
If you're looking for more of a mustardy 'bite', feel free to add more Dijon mustard to taste.
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