Creamy Blue Cheese & Radish Dip with a Very Bloody Virgin Mary cocktail

Published Sunday, May 3 2015, 20:00 BST  |  By  |  Add comment
This is a perfect combo for Bank Holiday get-togethers. Stock up on your fave crispbreads and pile on this delicious blue cheese and radish dip, a recipe created by top Scandinavian chef Trine Hahnemann.

creamy blue cheese dip with radish and virgin bloody mary


And the cheese expert at Castello, Matt Day has mixed up this fabulous non-alcoholic cocktail which compliments the richness of the cheese perfectly. He says: ' It's a lovely savoury drink with earthy, vegetal undertones which work with the radish and blue mould of the cheese.'

Happy Bank Holiday!


  • 1 Castello Creamy Blue cheese
  • 18 radishes (saving 8 for decoration)
  • 4tbsp finely chopped chives (saving 2tbsp for decoration)
  • 3tbsp full fat crème fraiche
  • Crispbread or crackers
  • Salt and freshly ground pepper
  • For the Virgin Mary Cocktail:
  • 750ml Beetroot Juice
  • 750ml fresh tomato juice
  • 1 lemon, juiced
  • 3tsps Worcestershire Sauce
  • 1tsp Tabasco
  • salt and pepper, large pinch


The Dip:
1. Chop the first ten radishes coarsely and place in a mixing bowl with the Castello Creamy Blue cheese, crème fraiche, chives, and pepper. Mix well and season to taste with salt and pepper. Cut the remaining 8 radishes into wedges to be used for decoration.

2. Place a teaspoon of the Creamy Blue mixture on small crispbreads and decorate with radish wedges and a sprinkling of chives.

3. Alternatively, serve each element individually and allow guests to assemble.

The Very Bloody Virgin Mary Cocktail:
1. Combine all the juices, Worcestershire Sauce, Tabasco, salt and pepper in a large jug.

2. Stir well and taste the level of spicing.

3. Refrigerate until required and serve in a hi-ball glass.

Nutrition Information

Serves 4-6

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