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Garlic Crisps with Soured Cream Dip


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Ingredients:

  • 1 150 gram pac sea salt kettle chips
  • 40 g Unsalted butter
  • 1 Garlic clove; peeled
  • 1 Heaped tbsp chopped fresh flat-leaf parsley
  • 1 125 gram car cream cheese
  • 150 ml Soured cream
  • 8 Semi sun-dried tomatoes
  • 1 sm 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.