Best Caviar Sour Cream Dip With Potato Chips Recipes

CAVIAR DIP

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

CAVIAR SANDWICH

Steps:

• In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
• Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
• Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
• Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
• Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
• Evenly dot the caviar on top of the chopped egg.
• Sprinkle chives on top of the caviar.
• Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.

RED CAVIAR DIP

Steps:

• Mix sour cream, green onions, lemon juice and 1 tablespoon chives in medium bowl. Gently fold in 1/4 cup caviar. Transfer to serving bowl. (Cover and refrigerate at least 6 hours and up to 1 day.)
• Sprinkle dip with remaining 1 teaspoon chives and 3 tablespoons caviar.

CAVIAR DIP

Steps:

• In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
• Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
• Serve chilled with crackers, baguette slices or endive cups.

COLORFUL COWBOY CAVIAR

Steps:

• Rinse starch off beans.
• Drain vegetables.
• Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
• Boil until sugar is dissolved.
• Pour over the drained vegetables.
• Mix well.
• Cover and refrigerate at least 24 hours, stirring occasionally.
• Serve with Fritos or other dipping chips.

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.

CAVIAR POTATO CHIPS AND LEMON CREAM

Steps:

• In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

Steps:

• For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
• For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

"TWICE BAKED" BABY POTATOES WITH CAVIAR

Steps:

• Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
• Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
• For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
• Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

CAVIAR DIP

Steps:

• Cream the cream cheese until smooth in an electric mixer fitted with the paddle attachment, With the mixer on medium speed, add the sour cream, lemon juice, dill scallion, milk, salt and roe, With a rubber spatula, fold in three quarters of the salmon roe, Garnish with remaining roe and sprigs of fresh dill,.