Monday, April 13, 2009

Red Caviar Dip

1 8-oz package of cream cheese, room temperature

5 T. Sour cream

2 T. Chives, fresh, chopped

2 oz. Red Caviar, drained

French baguette, sliced

In a bowl, combine the cream cheese, sour cream, and chives.

GENTLY fold in the caviar until combined. Transfer to serving bowl. Chill in the refrigerator (covered w/saran wrap) before serving.

Simple, elegant, and a crowd-pleaser!

Note: This is a recipe from the New York Times International Cookbook and is a recipe from Norway, which I adapted.



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