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
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).
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.