A recipe created for and consumed with gusto by Keith Wildman, El Presidente of A.F.P.O. Calpe.
250g of Bergader Blue Cheese (from the cheese and ham stall on Calpé market) Other good, soft blue cheese can be substituted.
2 x 125g cartons of Griego Greek style yoghurt (from Mercadona)
1 tblsp of crushed garlic and finely chopped parsley
1/2 tsp of freshely ground black pepper
Blend all the ingredients together – Simples!
(Then see how long you can keep your sampling finger out of it!)
Serve with crudites, crisps and gluten-free toast fingers for dipping.