Ranch Cheddar Dip with Crudité Board

Name: Ranch Cheddar Dip with Crudité Board
Yield: 8
Ingredients: 125 g (4 oz) plain Canadian cream cheese; softened; 125 mL (1/2 cup) Canadian sour cream; 5 mL (1 tsp) lemon zest; 30 mL (2 tbsp) lemon juice; 10 mL (2 tsp) Dijon mustard; 1 clove garlic; minced; 2 mL (1/2 tsp) each salt and pepper; 30 mL (2 tbsp) finely chopped fresh chives; 30 mL (2 tbsp) finely chopped fresh parsley; 15 mL (1 tbsp) finely chopped fresh dill; 175 mL (3/4 cup) shredded aged Canadian Cheddar cheese; 1 L (4 cups) vegetable crudités; 150 g (5 oz) flatbread crackers; Assorted Canadian cheeses

Flavoured with fresh herbs and aged Canadian cheddar cheese, this crowd-pleasing dip is perfect for sharing as a snack or appetizer.

Prep: 25 minutes
Resting: 10 minutes

Yields 8

Ingredients

125 g (4 oz) plain Canadian cream cheese, softened
125 mL (1/2 cup) Canadian sour cream
5 mL (1 tsp) lemon zest
30 mL (2 tbsp) lemon juice
10 mL (2 tsp) Dijon mustard
1 clove garlic, minced
2 mL (1/2 tsp) each salt and pepper
30 mL (2 tbsp) finely chopped fresh chives
30 mL (2 tbsp) finely chopped fresh parsley
15 mL (1 tbsp) finely chopped fresh dill
175 mL (3/4 cup) shredded aged Canadian Cheddar cheese
1 L (4 cups) vegetable crudités
150 g (5 oz) flatbread crackers
Assorted Canadian cheeses

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Preparation

Using electric mixer, beat together cream cheese, sour cream, lemon zest, lemon juice, mustard, garlic, salt and pepper until smooth.

Transfer to bowl. Stir in chives, parsley and dill; stir in Cheddar. Refrigerate for 10 to 15 minutes or until chilled.

Assemble dip on serving board or platter with vegetables, cheeses and crackers.

Tips

For crudités, choose a colourful mix of seasonal veggies with a variety of textures and cuts. Try radishes, fennel, sugar snap peas, blanched asparagus, heirloom cherry tomatoes, baby carrots and/or baby cucumbers cut diagonally, and store-bought pickled green beans.