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Chili dip

updated

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Ingredients for 1 servings:

  • 200 g crème fraîche
  • 200 g cream cheese, natural
  • 1 tbsp, heaped paprika paste
  • 1 tsp chili flakes or more, amount to taste
  • 1 tbsp rosemary, dried
  • 1 tbsp thyme, dried
  • 1 clove(s) garlic, squeezed
  • 1 tbsp oil
  • salt and pepper
  • some milk

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

moderate to spicy, suitable for grilling meat and bread

Blend the dried herbs with a little milk until smooth and let it sit for 5-10 minutes. Meanwhile, combine the crème fraîche with the cream cheese until smooth, then stir in the spices, paprika, and garlic. Finally, add the herbs and oil and season with salt and pepper. Let the dip sit for about 2 hours, then season again. It’s delicious with meat, bread, or grilled vegetables and will keep in the refrigerator for 3-4 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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