| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Anything, Can, Cook, You | 2 | Servings | |
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 | Soured cream | |
| 8 | Semi sun-dried tomatoes | |
| 1 | Bunc fresh chives | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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.
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