Golden Roquefort Dip
This is a dip you can make while on the initial diet. Based on delicious Roquefort cheese, sweetcorn and eggs, it is both nutritious and appetizing. Serve it with crudités and rice cakes. These are obtainable from most health food stores and supermarkets.
| Ingredients | SERVES 4–6 |
| METRIC (IMPERIAL) | AMERICAN |
| 1 corn cob | 1 |
| sea salt and freshly ground black pepper to taste | |
| 2 large eggs, hard-boiled (hard-cooked) | 2 |
| 175g (6oz) Roquefort cheese, crumbled | 1 cup |
| 3 tablespoons Mayonnaise (see here) | 3¾ tablespoons |
| 2 tablespoons finely chopped spring onions (scallions) or chives | 2½ tablespoons |
| double (heavy) cream or yoghurt to bind | |
| few drops balsamic or other vinegar, optional to taste | |
| crudités |
Method
- Strip away the outer leaves from the corn cob and put the cob into boiling water. Do not add salt at this stage as it tends to prevent the corn becoming tender; add a little towards the end of the cooking time.
- Strip the kernels from the cob into a bowl; season lightly.
- Remove the shells from the eggs and chop the whites and yolks separately. Mix the whites with the sweetcorn, cheese, mayonnaise and spring onions or chives.
- Gradually stir in enough cream or yoghurt to give the dip the consistency of whipped cream. Taste and add a little vinegar if desired.
- Spoon into a suitable bowl or bowls and top with the chopped egg yolks just before serving. Surround with crudités and rice cakes.
Variations
When you are introducing other foods into the diet you could use Stilton, Gorgonzola or other blue cheeses instead of Roquefort.
Finely chopped sun-dried tomatoes add both flavour and colour but avoid these for the first two weeks of the diet.