Monday, 21 November 2011

Crème Fraîche and Chilli Dip

I based this recipe on one that I found in a magazine many years ago, but which I never got round to making until now. It’s refreshing and hot at the same time, and works very well both with crisps and food.

150ml crème fraîche
50ml sour cream
½ tablespoon French mustard
½ tablespoon chives
1 tablespoon fresh thyme
zest of 1 lime
¼ red chilli
¼ agave nectar
freshly ground salt and pepper to taste

Add the crème fraîche, sour cream and mustard to a small bowl. Finely chop the chives and thyme and add to the bowl. Use a microplane or fine grater to grate the lime into the bowl. Finely chop the chilli, removing any seeds, and add to the bowl. Add the agave nectar, and finely add salt and pepper to taste.
Stir well, and leave to stand for at least 30 minutes to let the flavours develop.   

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