Snowdonia Stormy Dip

25th May 2018

Ingredients

100g Snowdonia Red Storm Vintage Red Leicester
100g Fresh Baby Spinach
100ml Buttermilk
4tbsp Fresh Dill
Salt & Pepper

Method

  • Put the spinach into a saucepan with a cup of water. Cook until the spinach has wilted. Remove from the heat and run through cold water and leave to cool.
    Drain the cooled spinach and then squeeze by hand to remove as much water as possible.
  • Break the Red Storm into chunks and place in a blender with the spinach and the buttermilk.
  • Blend until you have achieved a thick dip consistency.