Danablu dip

• 1 pasteurized egg
• 1/4 tsp salt

1. Mix egg and salt in a bowl.

• 75 g danablu

1. Push the danablu cheese through a sieve into a bowl. Scrape as much danablu as you can off the sieve, and get it down into the bowl.
2. Stir until there are no lumps.
3. Cover and put in fridge for 1-8 hours.

A normal egg weighs around 40 g. If you want, you can use such an egg instead. But it has to be beaten thoroughly and pushed through the sieve, otherwise it will be uneven and stringy.

The dip cannot last until the next day.

The recipe gives enough dip for a large bag of potato chips, or similar.

If you are unable to find danablu cheese, you can substitute with gorgonzola, roquefort, or similar.