Ingredients with Measurements:
- 1 cup of fromage blanc
- 2 tablespoons of crème fraîche
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 teaspoon of chopped fresh thyme
- Salt and pepper to taste
- 4-6 anchovy fillets, chopped
- 1 lemon, zested and juiced
Special equipment needed:
- Mixing bowl
- Whisk
- Microplane or zester
Step-by-step instructions:
1. In a mixing bowl, whisk together the fromage blanc, crème fraîche, olive oil, red wine vinegar, Dijon mustard, garlic, shallot, thyme, salt, and pepper until well combined.
2. Add the chopped anchovy fillets and lemon zest to the mixture and stir until evenly distributed.
3. Squeeze in the juice of half a lemon and stir again.
4. Taste and adjust seasoning as needed.
5. Chill the mixture in the refrigerator for at least 30 minutes before serving.
6. Serve with crusty bread, crackers, or vegetables for dipping.
Time:
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe makes about 1 cup of dip, serving 4-6 people.
Nutritional information:
Calories: 120
Fat: 10g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 280mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Fromage blanc can be substituted with Greek yogurt or sour cream.
- Crème fraîche can be substituted with heavy cream or sour cream.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Anchovy fillets can be substituted with capers or olives.
- Lemon zest can be substituted with lime zest or orange zest.
Variations:
- Add chopped fresh herbs such as parsley, chives, or basil for extra flavor.
- Substitute the anchovy fillets with smoked salmon or prosciutto for a different flavor profile.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
Tips and tricks:
- Make sure to mince the garlic and shallot finely so that they blend well into the dip.
- Use a microplane or zester to get the most flavor out of the lemon zest.
- Adjust the seasoning to your taste preferences by adding more salt, pepper, or lemon juice.
Storage instructions:
Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dip is best served cold and does not need to be reheated.
Presentation ideas:
Serve the dip in a small bowl or ramekin and garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil.
Garnishes:
Chopped fresh herbs, a drizzle of olive oil, or a sprinkle of paprika can be used as garnishes.
Pairings:
This dip pairs well with crusty bread, crackers, or vegetables such as carrots, celery, or cucumber.
Suggested side dishes:
Serve this dip as an appetizer or snack alongside a charcuterie board or a salad.
Troubleshooting advice:
- If the dip is too thick, add a splash of milk or cream to thin it out.
- If the dip is too tangy, add a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to refrigerate any leftover dip promptly and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Cervelle de Canut is a traditional French cheese spread made with fromage blanc, which is a fresh cheese similar to cottage cheese. It originated in Lyon, France, and is typically served as an appetizer or snack.
Flavor profiles:
This dip has a tangy and creamy flavor with a salty kick from the anchovy fillets.
Serving suggestions:
Serve this dip as an appetizer or snack alongside a charcuterie board or a salad.
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Region: French