225 g (1/2 lb) curd cheese (farmers)
60 ml (4 tbls) soured (dairy sour) cream
15 ml (1 tbls) chopped chives
15 ml (1 tbls) chopped parsley
1. Put the cheese into a bowl and beat in the sour cream so that the mixture becomes smooth and creamy. Fold in the herbs.
2. Put the dip into the middle of a large serving plate and surround it with a selection of finely cut raw vegetables.
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