This smoked gouda dip is for my snack girlies. It comes together in minutes, what takes the longest is letting it sit to let the flavors marry. Pair this dip with crudite but smoked paprika tatah chips are a solid choice. Recipe below!
8 oz cream cheese, full-fat, softened
⅓ c quality mayo
2¼ c smoked gouda cheese, freshly grated
⅓ c scallions, chopped, green parts only, plus more for garnish
2 TBSP jalapeño, finely chopped
1½ TBSP cilantro, finely chopped
¼ tsp garlic powder
½ tsp lemon juice
Smoked Paprika Potato Chips
1lb russet potato
Neutral oil for frying
Kosher salt, to taste
Smoked paprika, to taste
Dip
-Add room-temperature cream cheese and mayo to a bowl and beat on high with a hand mixer until whipped and well incorporated.
-Add shredded smoked gouda, garlic powder, scallions, cilantro, jalapeño, and lemon juice to the cream cheese mixture and fold until ingredients are mixed. Season to taste with kosher salt, if needed (keep in mind flavor will develop as it sits). Refrigerate for 2 hours before serving (best if overnight) to allow flavors to marry.
Smoked Paprika Chips
-Prepare an ice water bath in a large bowl.
-Use a mandoline to thinly cut potatoes (1/16 of an inch) and immediately transfer to the cold water bath. Leave potatoes for 30 minutes.
-Heat oil (2-inches deep) in a dutch oven and heat oven medium-high heat until temp reaches 325°F.
Transfer potatoes to a paper towel-lined baking sheet and pat
both on sides dry.
-Fry potato slices in batches for ~3 minutes or until golden brown.
Transfer to a wire rack and immediately salt to taste with kosher salt and smoked paprika.
-Enjoy with crudité, potato chips, or crackers. Store leftovers in a refrigerator-safe container for up to 5 days.
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