Sour Cream Dip

By Cacey Madden

Sour Cream Dip by Sam Schwab
Sour Cream Base:
  • 16 oz sour cream
  • 1/4 cup mascarpone
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
Herby Vinaigrette:
  • 1/2 cup chives, packed and finely chopped
  • 1/4 cup dill, packed and finely chopped
  • 1/4 cup parsley, packed and finely chopped
  • 1 tablespoon shallot, minced
  • 1 tablespoon lemon juice (about 1 lemon)
  • 1/2 clove garlic, minced (or grated on a microplane)
  • 1/4 cup extra virgin olive oil (plus extra for drizzling)
  • 1/2 teaspoon sea salt
To assemble:
  • 50g ROE caviar
  • pinch of crushed red pepper flakes
  • handful of herbs for garnish
Make the sour cream base: Add the sour cream, mascarpone, sea salt, and garlic powder to a medium sized bowl. Mix until creamy and no lumps remain. Set aside.
Make the herby vinaigrette: Add the finely chopped herbs, shallot, lemon,
garlic, sea salt, and olive oil to a small bowl. Mix to combine.
Assemble: Spoon the sour cream dip onto a large serving plate and create a large well in the center to house the vinaigrette. Spoon some of the vinaigrette into the well and add the caviar atop the dip. Garnish with extra herbs, olive oil, and red pepper flakes. Serve with rice crackers, chips, or cut veggies. Enjoy!