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 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.
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 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.