6 oz Stilton; crusts removed
1/4 pt Natural yogurt or soured
-cream
1 tb Parsley; chopped
2 oz Anchovy fillets
Tabasco
Mash the Stilton well or whizz in a food processor until soft. Add the
yoghurt, parsley and drained, chopped anchovies. Season with freshly
ground pepper and Tabasco. Chill and serve as a dip with raw vegetable
crudites or crackers.
From: Cropwell Bishop Creamery, Nottingham England
