This goes really well with warm potato chips! Yes - warm! Get the kettle-fried chips, and heat them for just a minute or two in a hot oven. Makes a huge difference!
And make the dip an hour or so in advance. (Or more)
200 ml creme fraiche
100 ml parmesan, finely grated
Stir together creme fraiche and the parmesan. Add a small pinch of each spice and stir well. Taste, and keep going until it’s the way you want it. Remember to not use too much salt since your chips will be salty as well.
Any proportions to the spices?
Yeah - I really didn't bother measuring this. Just a little dash of each, stir and taste. Repeat until done. About equal amounts of everything (except less salt).
Anne, I saw your blog a little while ago. Just amazing and adorned with numerous alluring and colorful recipes that keep me tight to read on. I am learning. I like your cookbook. Thanks tor for your devoted handwork on the topic and of course sharing it. Rose Fanta
Post a Comment