The Super Bowl is upon us! Everyone knows you can't thoroughly enjoy the game without some chips and dip, right? Well, I got you covered, but these aren't any ordinary chips and dip. This year, I decided to do an elegant twist on tradition, and am serving thick-cut, roasted sweet potato wedges with a rich, Roquefort blue cheese dip, and kettle-cooked potato chips topped with cool crème fraiche, smoked salmon and a sprinkling of chives! Wash these snacks down with an ice-cold beer for the perfect Super Bowl treat. Keep Calm and Eat On!
Smoked Salmon Potato Chips
*As you can see, these are pretty self explanatory. Sort through the bag of chips to find the prettiest ones, and top each with a piece of smoked salmon, a dollop of crème fraiche (sour cream works too as a substitute) and a garnish of chives. voila! Here's a grocery list of what you'll need:
1 package smoked salmon
1 bag potato chips (I use Cape Cod Kettle Cooked)
1 8oz. container crème fraiche
bunch of chives for garnish
1 lemon (I like to add some zest to the crème fraiche, but if you're not a lemon fan, just skip it)
Roasted Sweet Potato Wedges
3 medium sweet potatoes
3 tablespoons olive oil or vegetable oil
sprinkle of kosher salt and black pepper
Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the oil. Spread the potatoes in one layer. Sprinkle with salt and pepper. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt to finish and serve hot.
Blue Cheese Dip
1 cup crème fraiche
1/3 cup mayonnaise
6-8 oz Roquefort cheese
1 tablespoon heavy whipping cream (to thin out a bit)
scallions for garnish (I like to add a few chopped scallions at the end for a bit of bite and color)
Place all ingredients (besides cream and scallions) in a Cuisinart mixer. Pulse a few times until the dip is creamy and smooth and all the ingredients have come together. Use a tablespoon of heavy whipping cream if necessary to thin the dip out. Garnish with some chopped scallions and serve with sweet potato wedges. Enjoy!
