Truffled Cream Cheese Dip
This smooth, sophisticated dip uses both cream cheese and sour cream to round out the pungent, earthy flavour of truffle. Note that only half a teaspoon of truffle oil perfumes the dip - any more than this, and you risk overpowering the dish. Serve with raw vegetables, bread or crackers, or use it as a condiment and mix it into mashed potatoes, scrambled eggs or pasta. - EJ
INGREDIENTS
225 g (1 brick) plain cream cheese
200 g sour cream
1 ½ tsp Black Truffle Salt
½ tsp. Black Truffle Oil
2 tbsp. Picual Olive Oil
Freshly ground black pepper
2 tbsp. chives, chopped finely