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Leek and Cheese Dip

ingredients

serves 4
8 oz (225 g) cottage cheese
150 g (5 oz) soured cream
1 x 1 pint (600 ml) packet
leek soup mix
2 tablespoons chopped parsley
2 tablespoons lemon juice

method

1. Blend together the cottage cheese, soured cream and leek soup mix.

2. Add the parsley and lemon juice and mix well.

3. Chill for up to 1 hour before serving, with crisps, celery curls and small oatcakes.

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