| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Anything, You, Can, Cook |
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 |
ml |
Soured cream |
| 8 |
|
Semi sun-dried tomatoes |
| 1 |
sm |
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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