Herb Dip With Crudités - cooking recipe

Ingredients

2 None hard-boiled eggs, finely diced
250 g cottage cheese
200 g sour cream
2 tbsp lemon juice
1 bunch chives, finely chopped, 6 blades left whole
1/2 bunch parsley, coarsely chopped
3 None baby carrots, cleaned, halved lengthwise
1 bulb fennel, trimmed, cut into 6 wedges
1/2 None cucumber, deseeded, cut into 6 lengthwise

Preparation

In a mixing bowl combine cottage cheese and sour cream. Stir in lemon juice, and season. Add herbs and diced eggs, leaving aside a little for garnish.
Make 6 parcels of crudites each consisting of carrot, fennel and cucumber tied with a blade of chives. Serve with dip in individual bowls, garnished with herbs and diced eggs.