1 1/4 to 1 1/2 Cups Creme Fraiche (Available at specialty foods shops and most supermarkets... or see Recipe #41) (or sour cream)
1 1/2 Tbl. Minced Fresh Parsley Leaves
1 Tbl. Thinly Sliced Fresh Chives
Potato Chips or Crudites
In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the shallot and the garlic, stirring, for 1 to two minutes, or until they are pale golden. Transfer the shallot and the garlic with a slotted spoon to paper towels, let the mixture cool, and crumble it fine. In a bowl whisk together 1 1/2 cups of the creme fraiche, the parsley, the chives, the shallot mixture, and salt and pepper to taste, adding some or all of the remaining 1/4 cup creme fraiche to thin the dip if desired. Serve the dip with the chips or the crudites. Makes about 1 3/4 cups.
