Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 1/3 cup (40 g) local blue cheese (such as Saint-Benoît, Ciel de Charlevoix)
- 1 cup (250 ml) sour cream
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 2 tsp (10 ml) lemon juice
Инструкция
- In a small blender or food processor, purée all of the ingredients until smooth. Season with salt and pepper. Delicious on a spinach salad.
