| 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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