Sounds fancy, right? But this dip is a cinch to put together and makes a nice hors d’oeuvres with some champagne or prosecco before a holiday dinner. It plays off the classic combination of caviar and crème fraîche, swapping out the traditional blini base for root vegetable chips. Salty, creamy, slightly decadent…what’s not to like?
Although there has been a lot of (justified) talk about saving money and scaling back expenses this holiday season, the tiny bit of caviar in this recipe is worth the splurge. Not sure where to find it in stores? Look for little jars near the seafood section (often with the smoked fish). Whole Paycheck…er…Whole Foods almost certainly carries it.
What possessed the first person to eat caviar?
-3/4 c. crème fraîche
-1/2 c. sour cream
-4 tsp. caviar (I used generic German black caviar, but whatever suits your fancy/wallet), plus a little extra for garnish*
-1 small bunch chives (about 3 Tbsp. total when snipped)
-1 1/2 tsp. minced shallot
-1 tsp. minced red onion
-salt and pepper, to taste
To serve: 1 bag of root vegetable chips, such as Terra Chips, or kettle-cooked potato chips
1. In a medium bowl, snip most of the chives, reserving a few for garnish.
2. Add the shallots and red onion.
3. Stir in the sour cream and crème fraîche.
4. Add the caviar. Stir well. Taste for seasoning and add salt and pepper to taste. Refrigerate approx. an hour to let the flavors meld.
5. Scrape the dip into a serving bowl, and garnish the center with a dollop of caviar and lots of snipped chives. Serve with root vegetable or kettle-cooked potato chips.
*A Martha Stewart recipe I posted a while ago without testing calls for significantly more caviar. I actually prefer to keep the fishy element subtle. In fact, I added more caviar to leftovers and served it again the next day, and didn’t like it as well. To each her own.