Despite its simplicity, this is an elegant dip. It's suitable for the most formal of occasions as well as more casual ones. In my family, this dip has appeared at Christmas, New Year's Eve and birthday celebrations. Red caviar is much less expensive than its black counterpart and, in my opinion, just as good. I like to fry up my own corn chips made from good quality corn tortillas, but store-bought chips are perfectly acceptable as well. And should you have leftover dip, try it on baked potatoes for a second day treat.
Red Caviar Dip
Makes about 3 cups
- 2 cups sour cream
- 2 tablespoons grated shallot
- 2 tablespoons fresh lemon juice
- 3 tablespoons finely minced chives
- 7 to 8 ounces salmon caviar, divided
1. Combine the sour cream, shallots, lemon juice and chives. Mix until well blended. Reserve 1 tablespoon of the caviar and gently fold the rest into the mixture.
2. Transfer the dip to a serving dish and top it with the reserved 1 tablespoon of caviar. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.
STORAGE: Keep leftovers covered with plastic wrap for up to one day.
