Chips = Crisps for those of us that are British

You will need

• 2 x 150g/5oz packets sea salt kettle chips
• 40g/11/2oz unsalted butter
• 1 garlic clove, crushed
• 1 heaped tbsp finely chopped fresh flat-leaf parsley
• 125g/2oz carton cream cheese
• 150ml/1/4pt soured cream
• 8 semi sun-dried tomatoes, finely chopped
• 2 heaped tbsp snipped fresh chives
• salt and freshly ground black pepper

Method

Preheat the oven to 200C/400F/Gas 6.
Place the kettle chips in a large bowl.
Melt the butter in a frying pan. Add the garlic and parsley, then season generously. Pour in the chips, tossing to combine. Tip out on to a baking sheet and cook for 2-3 minutes until golden and sizzling.
Place the cream cheese in a bowl and mash with a fork, then gradually pour in the soured cream, mixing until smooth after each addition. Stir in the sun-dried tomatoes and chives, then season to taste.
Spoon into a serving bowl set on a plate.
Remove the kettle chips from the oven and tip on to kitchen paper to drain any excess butter, then quickly pile around the bowl of soured cream dip to serve.