Mushroom Dip with Crudités

Mushroom Dip with Crudités

Ingredients

For the dip 

  • 450g button mushrooms
  • 2 sticks celery, roughly chopped
  • 125g ricotta cheese
  • 4 tbsp natural yoghurt
  • 1 garlic clove
  • 2 sprigs parsley

To serve

  • Chicory
  • Radishes, halved
  • Cucumber, cut into batons 

Method

  1. Put the celery, half the mushrooms, ricotta, yoghurt, garlic and parsley into a food processor and blend until fairly smooth.
  2. Cover and chill for about 1 hour.
  3. Serve with rinsed button mushrooms, chicory, radishes and cucumber - to be used as dippers. 

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