Lox And Chips
Ingredients
- 8 ounces cream cheese (1 8 oz. soft spread tub) ⓘ
- 2 tablespoons sun dried tomatoes (packed in oil) finely chopped ⓘ
- 1 teaspoon Tabasco Chipotle Sauce (more or less to taste) ⓘ
- 1 1/2 teaspoons sugar ⓘ
- 3 teaspoons lime juice ⓘ
- 4 tablespoons chives ⓘ
- salt ⓘ
- 3 - 4 medium plum tomatoes ⓘ
- 1/2 cup red onion, finely diced ⓘ
- 1 tablespoon olive oil ⓘ
- 1 bag potato chips, kettle style ⓘ
Instructions
- FOR THE SPREAD:
- Bring the cream cheese to room temperature. In a bowl, combine the cream cheese with the sun dried tomatoes, sugar, 2 tsp. lime juice, the Tabasco Chipotle Sauce, and 2 tbsp chives. Mix to incorporate thoroughly. Cover and refrigerate for at least 1 hour.
- Note: You can shortcut on the chives by using a cream cheese that already has chives in it (e.g. Philadelphia brand ... it serves in a pinch). Also, you can substitute the Tobasco sauce with the real thing ... add according to your tastes some chopped chipotle pepper with some adobo sauce.
- TOMATO SALSA
- In a small bowl, combine diced red onion with vinegar and let sit for at least 15 minutes.
- Cut tomatoes in half crosswise and scoop out seeds. Finely chop the fresh tomato to obtain about 1 cup. Drain the vinegar from the red onion and combine the red onion with the chopped tomato . Add 1 tbsp olive oil with 1 tsp lime juice and mix with a couple of quick stirs. Add salt to taste.
- PREPARATION:
- Sort through the bag of kettle-style chips to find the largest.
- Spread about 2 tsp of cream cheese spread on each chip (there's no real measurement - try a few to find the desired amount for your taste). Lay a generous strip of lox (about the length of the the chip) on top of the spread. Spoon tomato salsa onto salmon. Sprinkle with some chopped chives and place 3 - 4 capers on top. Serve immediately.
Nutrition & Diet Analysis (per serving)
574
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).