Garlic crisps with soured cream dip
(from Elyce123’s recipe box)
Source: delicious. December 2005
Prep time: 10 minutes
Cook time: 5 minutes
Serves 8 people
Categories: December
Ingredients
- 40g unsalted butter
- 1 garlic clove, crushed
- 1 heaped tbsp finely chopped fresh flatleaf parsley
- 2 x 150g packets lightly salted crisps
- 125g cream cheese
- 142ml soured cream
- 8 semi-dried tomatoes, cut into thin strips, plus whole semi-dried tomatoes, to garnish
- 2 heaped tbsp snipped fresh chives
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Melt the butter in a frying pan over a medium heat, add the garlic and parsley and season generously. Tip in the crisps, tossing to combine. Tip onto a baking sheet and bake for 4-5 minutes, until golden and sizzling – keep an eye on them so they do not burn. Tip onto kitchen paper to drain off any excess butter.
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Meanwhile, tip the cream cheese into a bowl and mash with a fork, then gradually pour in the soured cream, mixing until smooth. Stir in the strips of tomato and chives and season to taste.
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Spoon the dip into a serving bowl and place on a plate. Garnish the dip with extra semi-dried tomatoes, and arrange the warm chips around the dip to serve.