For the dip

225 g can of pineapple pieces in natural juice
175 g mild blue cheese - Danish or similar
30 ml mayonnaise
150 ml soured cream
salt and pepper to season
chives for garnish

To serve

six medium carrots cut into thin sticks,
a medium cauliflower cut into small florets
one red pepper, de-seeded and cut into strips
celery cut into 12cm sticks
half a cucumber cut lengthwise into sticks

To make the dip. Put the cheese into a mixing bowl and mash it with a folk until soft. Beat in the mayonnaise and the cream. Drain the pineapple and chop as necessary to give small pieces. Add the pineapple pieces to the cheese, mix together, season with salt and pepper, transfer to a serving dish, sprinkle on a small quantity of chopped chives and chill for about an hour. To serve, put the dish of cheese dip into the centre of a large plate and arrange the cut, fresh vegetables around it.

This is ideal as a party dish or to serve with drinks before a meal. The vegetables and salad items make it a healthy choice.