Ina's Caviar Dip

Ina's Caviar Dip

It’s awards season! We may not have seen every movie nominated for Best Picture but we love the pomp and circumstance of Oscar night. Tonight, we’re celebrating with Ina Garten’s Caviar Dip and Rori’s Potato Chips. Kinda fancy, totally delicious, and super easy to prepare.

You could really put this caviar dip in any bowl but it looks especially amazing in our HÔTEL Silver Deco Bar Bowl with the chips and cucumber on the Oval Platter. 

And of course, we used the 'Good Olive Oil' for Rori's Potato Chips and put them right on the professional sheet pans to cook and crisp evenly. 

We’ll be enjoying these 'chips and dips' as we check out all the amazing fashion and wait with bated breath to see if this is the year Brad Pitt finally brings home the Oscar.




Ina Garten’s Caviar Dip


8 ounces cream cheese, at room temperature
½ cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
¼ teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe


In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.


Rori’s Potato Chips


Good Olive Oil
4 Baking potatoes
Kosher salt
Freshly ground black pepper


Preheat the oven to 325 degrees. Spread each of 2 baking sheets with 1 tablespoon of oil and put them in the oven to preheat for 10 minutes.

Slice the potatoes on the narrow side lengthwise on a mandoline so they are thin and flexible, about 1/16 inch think. Place slices on the hot sheet pans, making sure they don’t overlap at all. Sprinkle with salt and pepper.

Bake the chips for 10 minutes, rotate the pans in the oven, and bake for another 10 minutes. Flip each chip and then bake for another 5 to 6 minutes or until golden brown. Remove the chips to a paper towel to cool.

Repeat with remaining potato slices.

To store the chips, cool completely and place in a plastic zipper-lock bag. They will stay crisp for several days.

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