Friday, July 4, 2014

Creme Fraiche Dip with Sun Dried Tomato Paste

I have a little love affair going.

With Creme Fraiche.

I would say, Nuf said at this point, but I keep finding new things I can do with it.

I love it drizzled on new potatoes, it did such a great job on the Rodgrod  I made a while ago, and even though I know I can eat it, as is, straight out of the container, I thought I should experiment a little.

So I did.

And came up with a great chip dip.  Well, I did google creme fraiche on my smartphone and came up with a Danish website, and well, gee, the rest is history.

I do know how to read Danish, after all.  And they had some great ideas, but...

I then did what I do a lot of the time, looked in my pantry and played.

And really, calling this a recipe is going too far, it's more of a taste as you go and add a little more. 
I had some sun dried tomato paste in the pantry, I raided my poor beleagured chive plant, added some lovely Israeli Paprika a friend gave me, and then did an 'oh what the heck' and added a sprinkle of Cayenne.

So, I put the Creme Fraiche in a bowl, and added about a 1/4 of the tube of sun-dried tomato paste, then the chopped chives, about a 1/4 teaspoon of the paprika and tasted it.   And decided it needed something more. 
You're not surprised, are you?  
So I added in some more of the tomato paste, about half the tube, and tasted it again.  And added a sprinkle of Cayenne.

You get the impression I do a lot of tasting?
Well, I do.
I have to make sure the ingredients are balanced, not missing that magical 'something' that can make a dish not only taste good, but out of this world fantastic.
I liked the dip I made, but my choice of chips to serve it with was wrong.  I made a big boo boo.
I had purchased a bag of fancy, exotic chips, blue potatoes, sweet potato, beet infused potato chips, and they were all kind of sweetish and did not go with the dip.
Next time I make this, I'll serve it with plain old chips.  I don't think they'll fight each other as much.
Here's the kinda recipe
1 container Creme Fraiche ( 6 oz.)
1/2 tube Sun Dried Tomato Paste from Amore
2 teaspoons chopped chive (next time I'll add more)
1/4 teaspoon Israeli Paprika
sprinkle of Cayenne

Mix together and place in the fridge for a couple of hours so they can get acquainted.

I've also wondered how some finely minced garlic would go with this. 

Hmmm, I'm thinking.


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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