Cheese Dip With Crudites

175 g/6 oz low-fat soft cheese
75 g/3 oz blue Stilton cheese, crumbled
2 teaspoons snipped chives
4 tablespoons plain low-fat yogurt
2 teaspoons finely grated onion
freshly ground white pepper
Crudits:
carrots
celery
cauliflower
cucumber
radishes
peppers

Mix together the soft cheese and Stilton in a bowl. Stir in the chives (reserving 1/2 teaspoon), yogurt and onion and mix well. Season with pepper. Put in a serving bowl, sprinkle with the reserved chives and chill.

The crudités can be prepared in advance and kept in cold water in the refrigerator. Before serving, drain well and dry on kitchen paper. Arrange on a platter with the dip in the centre.

Carrots: cut into thick sticks.

Celery: cut into thick sticks; or make curls by cutting 10cm/4inch pieces of celery then making slits in one end not quite to the centre. Leave in cold water for 2 hours or until the ends curl.

Cauliflower: cut into small florets with a short stalk for holding.

Cucumber: cut into thick sticks or slices 5 mtn/1/4 inch thick.

Radishes: to make 'roses', cut a deep cross on the top of each radish and place in iced water for 2 hours or until they open out. To make 'fans', make several cuts along the length of the radish, not quite right through. Soak them in iced water until they open out.

Peppers: cut into thick strips.

SERVES 4