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." Watch this recipe being made in the Allrecipes Cevelle de Canut Video. It's delicious as a dip or spread on crusty bread.

    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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