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Caviar Dip with Root-Vegetable Chips

Serve this cool, creamy, salty dip with homemade root-vegetable chips, or store-bought ones.

  • Servings: 12

Source: Martha Stewart Living, June 2008


  • 1 cup sour cream
  • 1 cup creme fraiche
  • 7 ounces paddlefish caviar, plus more for garnish
  • 2 tablespoons plus 2 teaspoons finely chopped chives
  • Root-Vegetable Chips, or substitute store-bought, for serving


  1. Stir together sour cream and creme fraiche in a serving bowl. Gently stir in caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day).

  2. Sprinkle the dip with caviar and remaining 2 teaspoons chives for garnish. Set serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.

Cook's Notes

This dip tastes best when chilled for at least one hour before serving.

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