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  • Garlic Crisps With Soured Cream Dip

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    Garlic Crisps With Soured Cream Dip
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 150 gram pac sea salt kettle chips
    • 40 gm Unsalted butter
    • 1 x Garlic clove, peeled
    • 1 x Heaped tbsp minced fresh flat-leaf parsley
    • 1 x 125 gram car cream cheese
    • 150 ml Soured cream
    • 8 x Semi sun-dry tomatoes
    • 1 sm Bunc fresh chives Salt and freshly grnd black pepper

    Directions

    1. Preheat the oven to 200C/400F/Gas 6.
    2. 1 Place the kettle chips in a large bowl. Heat the butter in a frying pan.
    3. Crush the garlic into the butter and season generously.
    4. 2 Stir the parsley into the garlic butter and pour over the chips, tossing to combine.
    5. 3 Tip out onto a baking sheet. Cook for 2-3 min till golden brown and sizzling.
    6. 4 Place the cream cheese in a bowl, mash with a fork and gradually pour in the soured cream, mixing till smooth after each addition.
    7. 5 Place the cream cheese in a bowl, mash with a fork and gradually pour in the soured cream, mixing till smooth after each addition.
    8. 6 Finely chop the sun-dry tomatoes and snip the chives. Stir into the soured cream mix and season. Spoon into a serving bowl set on a plate.
    9. 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.

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