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Caviar Dip with Root-Vegetable Chips

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    Serve this cool, creamy, salty dip with homemade root-vegetable chips, or store-bought ones.
    Martha Stewart Living, June 2008
    • Yield Serves 8 to 12
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    Ingredients

    • 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

    Directions

    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 Note

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

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