Servings: 2
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
- Preheat the oven to 200C/400F/Gas 6.
- 1 Place the kettle chips in a large bowl. Heat 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 min till golden brown and sizzling.
- 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.
- 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.
- 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.
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 112g | |
Recipe makes 2 servings | |
Calories 279 | |
Calories from Fat 222 | 80% |
Total Fat 25.08g | 31% |
Saturated Fat 15.67g | 63% |
Trans Fat 0.0g | |
Cholesterol 71mg | 24% |
Sodium 229mg | 10% |
Potassium 466mg | 13% |
Total Carbs 10.78g | 3% |
Dietary Fiber 1.1g | 4% |
Sugars 3.23g | 2% |
Protein 4.28g | 7% |
Advertisement
Advertisement