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Ingredientes
- 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
Direcciones
- 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.
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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% |
