SERVES 8
TOTAL TIME: 30 minutes
We prefer using kettle-cooked potato chips (we like Lay’s Kettle Cooked Original) because they are sturdier than average and will support the weight of the toppings. The dip can be refrigerated in an airtight container for up to 1 day; season with additional lemon juice, salt, and pepper before serving.
|
4 |
ounces cream cheese |
|
1 |
cup crème fraîche |
|
3 |
tablespoons minced fresh dill |
|
2 |
tablespoons minced fresh chives |
|
2 |
teaspoons grated lemon zest plus 1 tablespoon juice |
|
Salt and pepper |
|
|
12 |
ounces thinly sliced smoked salmon, cut crosswise into 2- to 3-inch-long pieces |
|
1 |
bag kettle-cooked potato chips |
Microwave cream cheese in bowl until very soft, 20 to 25 seconds. Whisk in crème fraîche, dill, chives, lemon zest, and lemon juice and season with salt and pepper to taste. Transfer to serving bowl, cover, and chill for 20 minutes. Serve alongside salmon and potato chips.