Double cream, lemon, chives, salt, cheddar
1) To make soured cream, all you need to do is whip a squeeze of lemon juice and a pinch of salt through and continue whipping until the cream has thickened a little. You can use single or double cream for this.
2) Grate a lump of good strong cheddar (this dip works best with 1 part cheese to 2 parts soured cream) and chop fresh chives onto the dip.
And that's it! You're done - it's best left to chill in the fridge for an hour before serving. If you would prefer to be a little more low-fat, this dip can be made using creme fraiche but it will not have the thicker consistency of soured cream.