Creamy Herb Dip (Cevelle de Canut)

    2 hours 10 minutes

    This dip is a specialty of Lyons, France, literally called "silk worker's brain" after the silk workers who were called "canuts."

    3 people made this

    Serves: 6 

    • 250g fromage blanc
    • 2 tablespoons creme fraiche
    • 1 tablespoon white wine vinegar
    • 2 tablespoons olive oil
    • 1 tablespoon diced fresh chives
    • 1 tablespoon diced fresh tarragon
    • 1 tablespoon diced fresh chervil
    • 1 small onion or shallot, finely diced
    • 1 clove garlic, finely diced
    • salt and freshly ground pepper, to taste

    Preparation:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours10min 

    1. Combine the fromage blanc, creme fraiche, vinegar and oil. Whisk until smooth.
    2. Stir in the chives, tarragon, shallot, garlic, salt and pepper. Chill for 2 to 3 hours before serving.

    Watch a video of it being made…

    How to Make Cervelle de Canut - French Cheese Dip
    How to Make Cervelle de Canut - French Cheese Dip

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