Yondu Creamy Herb Dip

PREP TIME 5 mins

COOK TIME 5 mins

SERVES 2

HEAT LEVEL

INGREDIENTS

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

INGREDIENTS

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

DIRECTIONS

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.

DIRECTIONS

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 PREP TIME 5 mins COOK TIME 5 mins SERVES 2 HEAT LEVEL INGREDIENTS 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 DIRECTIONS 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.