National Chip and Dip Day

I bet you didn’t know it existed. But yes, oh yes, today is National Chip and Dip Day, according to some. And how perfectly it matches with our last appetizer from the Beard House!

A former personal chef client of mine told me she’d had potato chips with sour cream and caviar at a friend’s party. Intrigued, we tried it:

Potato chip with creme fraiche and caviar

We loved it. So we decided to round out our hors d’oeuvre trio with some version of them, looking for another more modern take on an old-school hors d’oeuvre (like the oyster stew and the shrimp). Excited at the prospect of having one dish that required neither space nor cooking time, we tinkered a little more, and settled on deep-fried, thinly waffle-cut beet chips with meyer lemon creme fraiche and a colorful trio of American caviars donated by Browne Trading Company in Portland, ME. Photos from the real thing forthcoming, I hope.

The recipe is pretty self-explanatory: find good crunchy things, like killer potato chips or veggie chips. Dabble or pipe a little sour cream or creme fraiche onto the chip, and top with caviar – smoked trout or smoked salmon would also be delicious, and perhaps more widely appealing.


Now that’s a nice chip with dip.


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Filed under appetizers, recipe

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