Cheese Chip Dip

Mix the cream cheese, mayonnaise and herbs thoroughly. Finely chop or crush the onion and garlic and fold into the cheese mixture. Hard-boil the egg, peel it and mash it finely with a fork and fold it in.

Finally, add as much yogurt and fold in until the mixture has the right consistency. You can tell this with the chiplet test: To do this, spoon the cheese-chip dip with a single chiplet. If the chiplet breaks off during the spooning, a little more yogurt must be added; if, on the other hand, the dip drips off, it is too thin and must be thickened with more cream cheese, mayo and/or egg.

Seasoning with salt and pepper is natural.

As a variation, you can also use paprika, curry or other spices. Dill, parsley and chives are excellent kitchen herbs. The ready-chopped herb mixtures from Igl* from the freezer shelf have proven particularly effective.

To the cheese chip dip one hands in style only Chipsletten of B*hlsen, which are naturally at the same time as eating instruments. Who breaks off his Chipslette in the pot in spite of correct Dip consistency, must provide the next cheese Chips Dip! =,-) **

Tip: Stock up on a range of high-quality spices – it pays off!

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