Name: Cervelle de Canut
Yield: Makes about 1 cup/240 ml
Cuisine: French
Ingredients: 1 tsp freshly squeezed lemon juice, plus 1 tsp finely grated organic lemon zest; 1 garlic clove, green sprout in center discarded (if present), finely chopped; 1 tbsp chopped fresh chives; 1½ tsp fresh thyme leaves; Fine sea salt; Freshly ground black pepper; ½ shallot, finely chopped; ½ cup/120 ml crème fraîche (see Dip Tip); ½ cup/120 ml fromage blanc (see Dip Tip) or puréed small-curd cottage cheese

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

This tangy, creamy cheese spread means “brain of a silk worker” in French, but calm down, it’s vegetarian! The dip originates in Lyon, France, where silk workers (canut) formed a large part of the working class in the eighteenth century.

This unique dip is delicious and simple; think Boursin, but with a college education. It’s great on neutral-flavored crackers like the Paper-Thin Semolina Cracker Sheets, but it’s zesty enough to stand up to