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Author Notes: Once, outside of San Francisco on a backroad near Napa I had something similar to this at a French Laundry. Just goes to show you you never know where you will find a great dip. —thirschfeld
Serves a crowd
- 2 cups sour cream, save the non fat for baking us full fat
- 1/2 to 2 teaspoons white truffle oil, amount depends on how strong it is
- 1/3 cup fresh chives, minced
- kosher salt and fresh ground black pepper
- good store bought potato chips or if you have the urge, clarified butter baked potato maxims
- In a bowl whisk the chives, sour cream and the truffle oil. Add a pinch of salt and some black pepper. Taste and adjust as necessary. Serve
- This recipe was entered in the contest for Your Best Dip