Yondu Creamy Herb Dip

TEMPS DE PRÉPARATION 5 min

TEMPS DE CUISSON 5 min

PORTIONS 2

NIVEAU DE PIMENT

INGRÉDIENTS

Dip:

1/4 cup (75 g) cream cheese, softened
1 tsp (5 g) Sempio Yondu
2 1/4 tsp (2.5 g) fresh chives, finely chopped
1/2 tsp (1.5 g) lemon zest
1 tsp (5 g) fresh lemon juice
a pinch of freshly ground black pepper

To Serve:

6-7 oz (175-200 g) potato wedges

Dip:

1/2 cup (150 g) cream cheese, softened
2 tsp (10 g) Sempio Yondu
1 1/2 tbsp (5 g) fresh chives, finely chopped
1 tsp (3 g) lemon zest
2 tsp (10 g) fresh lemon juice
a pinch of freshly ground black pepper

To Serve:

12-14 oz (350-400 g) potato wedges

Dip:

1 cup (300 g) cream cheese, softened
4 tsp (20 g) Sempio Yondu
3 tbsp (10 g) fresh chives, finely chopped
2 tsp (6 g) lemon zest
4 tsp (20 g) fresh lemon juice
2 pinches of freshly ground black pepper

To Serve:

1 1/2-1 3/4 lb (700-800 g) potato wedges

INGRÉDIENTS

Dip:

1/4 cup (75 g) cream cheese, softened
1 tsp (5 g) Sempio Yondu
2 1/4 tsp (2.5 g) fresh chives, finely chopped
1/2 tsp (1.5 g) lemon zest
1 tsp (5 g) fresh lemon juice
a pinch of freshly ground black pepper

To Serve:

6-7 oz (175-200 g) potato wedges

Dip:

1/2 cup (150 g) cream cheese, softened
2 tsp (10 g) Sempio Yondu
1 1/2 tbsp (5 g) fresh chives, finely chopped
1 tsp (3 g) lemon zest
2 tsp (10 g) fresh lemon juice
a pinch of freshly ground black pepper

To Serve:

12-14 oz (350-400 g) potato wedges

Dip:

1 cup (300 g) cream cheese, softened
4 tsp (20 g) Sempio Yondu
3 tbsp (10 g) fresh chives, finely chopped
2 tsp (6 g) lemon zest
4 tsp (20 g) fresh lemon juice
2 pinches of freshly ground black pepper

To Serve:

1 1/2-1 3/4 lb (700-800 g) potato wedges

INSTRUCTIONS

Cook the potato wedges according to the package directions.
Put the cream cheese in a bowl.
Add the chives, lemon zest, lemon juice and black pepper.
Add the Yondu.
Mix until smooth and creamy.
Serve the dip with the warm potato wedges.

INSTRUCTIONS

Cook the potato wedges according to the package directions.
Put the cream cheese in a bowl.
Add the chives, lemon zest, lemon juice and black pepper.
Add the Yondu.
Mix until smooth and creamy.
Serve the dip with the warm potato wedges.



Yondu Creamy Herb Dip TEMPS DE PRÉPARATION 5 min TEMPS DE CUISSON 5 min PORTIONS 2 NIVEAU DE PIMENT INGRÉDIENTS Dip: 1/4 cup (75 g) cream cheese, softened 1 tsp (5 g) Sempio Yondu 2 1/4 tsp (2.5 g) fresh chives, finely chopped 1/2 tsp (1.5 g) lemon zest 1 tsp (5 g) fresh lemon juice a pinch of freshly ground black pepper To Serve: 6-7 oz (175-200 g) potato wedges Dip: 1/2 cup (150 g) cream cheese, softened 2 tsp (10 g) Sempio Yondu 1 1/2 tbsp (5 g) fresh chives, finely chopped 1 tsp (3 g) lemon zest 2 tsp (10 g) fresh lemon juice a pinch of freshly ground black pepper To Serve: 12-14 oz (350-400 g) potato wedges Dip: 1 cup (300 g) cream cheese, softened 4 tsp (20 g) Sempio Yondu 3 tbsp (10 g) fresh chives, finely chopped 2 tsp (6 g) lemon zest 4 tsp (20 g) fresh lemon juice 2 pinches of freshly ground black pepper To Serve: 1 1/2-1 3/4 lb (700-800 g) potato wedges INSTRUCTIONS Cook the potato wedges according to the package directions. Put the cream cheese in a bowl. Add the chives, lemon zest, lemon juice and black pepper. Add the Yondu. Mix until smooth and creamy. Serve the dip with the warm potato wedges.