This dip is a specialty of Lyons, France, literally called "silk worker's brain" after the silk workers who were called "canuts." Watch this recipe being made in the Allrecipes Cevelle de Canut Video. It's delicious as a dip or spread on crusty bread.
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
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Directions Preparation:10min › Extra time:2hours chilling › Ready in:2hours10min
Combine the fromage blanc, creme fraiche, vinegar and oil. Whisk until smooth.
Stir in the chives, tarragon, shallot, garlic, salt and pepper. Chill for 2 to 3 hours before serving.