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Vegetable 'frites' with Blue Cheese yogurt dip

Vegetable 'frites' with Blue Cheese yogurt dip

4 servings

A chip-like crisp with homemade dip – our recipe Vegetable 'Frites' with Blue Cheese Yogurt Dip has it all. Donning an unholy alliance of ground spices and cheeses, this snack turned entrée is sure to impress wherever it goes. Let it take part alongside savoury main courses or serve it on its own.

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Blue Cheese Yogurt Dip

  • 250 ml greek-style plain yoghurt
  • 30 ml apple apple cider vinegar
  • 15 ml olive oil
  • 1 tsp celery salt
  • 1 garlic clove, minced
  • 60 ml fresh celery leaves, finely chopped
  • pinch ground cayenne pepper
  • Castello® Danablu


  • 3 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup parmigiano reggiano, grated
  • 1 tsp dried thyme
  • pinch ground cayenne pepper (optional)
  • salt to taste
  • black pepper to taste
  • 12 fresh green asparagus spears
  • 12 fresh green beans
  • 2 medium zucchinis, cut into finger size spears
  • 15 ml (1 tbsp) parmigiano reggiano, grated



1. Preheat oven to 400ºF (205ºC).


2. For the Dip: In a medium bowl combine all dip ingredients; stir to combine, cover and refrigerate until ready to serve.


3. For the Frites: In a large bowl add eggs and beat until frothy, set aside.

4. In a medium bowl combine panko crumbs, Parmigiano Reggiano Cheese, thyme, cayenne pepper, salt and black pepper; set aside.

5. Line two baking sheets with aluminum foil and spray lightly with cooking spray.

6. Dip vegetables in beaten egg and dredge in breadcrumb mixture.

7. Place on baking sheet allowing a little space between each vegetable so they can get crunchy.

8. Sprinkle with 1 tablespoon of Parmigiano Reggiano Cheese.

9. Bake for 15 minutes; remove from oven, let set for 5 minutes before serving.