Prep 10 mins
Cook 0 mins
Serve with rinsed button mushrooms, endive, radishes and cucumber wedges - to be used as dippers.
- 2 sticks celery
- 1 lb button mushroom
- 4 ounces ricotta cheese
- 4 tablespoons natural yoghurt
- 1 garlic clove
- 2 sprigs parsley
- Put the celery, half the mushrooms, cheese, yoghurt, garlic and parsley into a food processor and blend until fairly smooth.
- Cover and chill for about one hour.