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

1. 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.

2. 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.

3. 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.

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