French Dip (Not What You Were Expecting)

I love potato chips and it should be obvious from the previous post that I love dip.

This passion has its roots in the Saturday nights of my childhood when my mother and her younger sister would open a bag of chips and dip them into a blend of cream cheese, onions and ketchup while sipping Coca Cola. I still love all these flavors.

To my palate, onions and cream cheese are essential. Fresh onions are best, but minced work, too.

Four years ago, my husband and I discovered Brett's Olive-Flavored potato chips on a trip to France. We never found them in the U.S.

In fact, we can't find them in France anymore. We've searched in vain for them. But along the way, we've sampled tomato-and-garlic, rotisseri chicken, and red-pepper chips. (Once you get the craving for potato chips, nothing else will do.)

All very interesting but no match for olive. (A few years ago I tried to duplicate the flavor at home. In fact, I tried it twice. Nice try.)

I have yet to find dip in France, although it must be there somewhere. Last trip, I made my own.

French Dip

3/4 creme fraiche
1/3 cup boursin with garlic and herbs (or Alouette or similar brand)
1 scant tablespoon mayonnaise
2 heaping teaspoons minced or chopped onions
dash pepper

I think I like this better than the ketchup version.

Katie Z., this one's for you!