Garlic crisps with soured cream dip
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 150 gram pac sea salt kettle chips | |
| 40 | grams | Unsalted butter |
| 1 | Garlic clove; peeled | |
| 1 | Heaped tbsp chopped fresh flat-leaf | |
| ; parsley | ||
| 1 | 125 gram car cream cheese | |
| 150 | millilitres | Soured cream |
| 8 | Semi sun-dried tomatoes | |
| 1 | small | Bunc fresh chives |
| Salt and freshly ground black pepper | ||
Directions
Preheat the oven to 200C/400F/Gas 6.
1 Place the kettle chips in a large bowl. Melt the butter in a frying pan.
Crush the garlic into the butter and season generously.
2 Stir the parsley into the garlic butter and pour over the chips, tossing to combine.
3 Tip out onto a baking sheet. Cook for 2-3 minutes until golden and sizzling.
4 Place the cream cheese in a bowl, mash with a fork and gradually pour in the soured cream, mixing until smooth after each addition.
5 Place the cream cheese in a bowl, mash with a fork and gradually pour in the soured cream, mixing until smooth after each addition.
6 Finely chop the sun-dried tomatoes and snip the chives. Stir into the soured cream mixture and season. Spoon into a serving bowl set on a plate.
7 Remove the kettle chips from the oven, tip on to kitchen paper to drain, and quickly pile around the bowl of soured cream dip.
Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.