As anyone who reads this blog regularly will know – I’m a HUGE fan of dips. I could eat them day after day for lunch, and often do. I’ve already made a yummy Storecupboard Pea and Lemon Dip which is similar, but this one’s supercharged with tahini, garlic and, of course, Wensleydale cheese.
The cheese adds a creaminess and a tang and a substance to this dip, making it pretty filling, and lovely on the side of a salad, or as a dunk for crisps, or as a spread for a sandwich.
Pea and Wensleydale Dip
2 handfuls peas
1 handful crumbled Wensleydale cheese
1 clove garlic
splash olive oil
2 teaspoons tahini
salt and pepper
1. Whizz everything up in the food processor!