Sour cream and chive dip
This dip goes really well with baked potatoes but is equally good for dipping crunchy vegetables.
The flower heads are spectacular and taste as good as, if not better than, the green chives.
For a really stunning presentation, serve the dip in a deseeded bell pepper that has had the top sliced off. You can also serve carrot sticks in them (see photo, right).
Sour cream and chive dip | |
---|---|
Servings: | 1 pot |
Calories per serving: | 241 |
Ready in: | 3 minutes |
Prep. time: | 3 minutes |
Cook time: | None |
Difficulty: | |
Recipe author: | Chef |
First published: | 31st January 2013 |
Best recipe reviewSimple is best 4.8/5 This is so simple and easy and jazzes up any meal needing a dip or two. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
Method
- Mix the sour cream into a bowl
- Stir in the chopped chives
- Crumble two of the flower heads into florets and sprinkle these over the top
- Garnish with the remaining flowerheads
Serving suggestions
Refrigerate until use. Serve chilled.
Variations
Add in 2 cloves of garlic (peeled and crushed) together with a little lemon juice.
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