Serves 6

1. Take 450g of the cheese and crumble into a bowl.

2. Add 2 x 200 ml tubs low fat crème fraiche, 3tbsp chopped fresh parsley a squeeze of lemon juice and black pepper.

3. Mash together with a fork and spoon into small serving pots.

4. Garnish with lemon.

5. Arrange strips of celery, cucumber, carrot and some plain nachos on a platter and serve with the dip.