Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1 cup (240g) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15g) fresh chives, finely minced
  • 1 tbsp (15g) fresh parsley, finely minced

Instructions:

  1. Smooth the cheese. Place the softened cream cheese in a medium mixing bowl and beat with a spatula or mixer until completely smooth and lump free. Note: Cold cheese will leave tiny white clumps.
  2. Add the wet base. Stir in the sour cream and mayonnaise. Mix slowly at first, then increase speed until the mixture is a uniform, glossy, pale white color.
  3. Season the mix. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Stir until fully integrated.
  4. Fold in herbs. Gently fold in the minced chives and parsley until the green flecks are evenly distributed.
  5. The first chill. Transfer the Potato Chip Dip to an airtight container.
  6. Set the flavors. Refrigerate for 30 minutes until the dip feels firm and chilled. Note: This allows the dried spices to bloom.