Prep 5 mins
Cook 5 mins
Put this on fluffy crispy potatoes and enjoy!
- 25 g butter
- 1 garlic clove, crushed
- 4 spring onions, chopped
- 4 tablespoons sour cream
- 115 g dolcelatte, diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon snipped fresh chives
- Heat butter and cook onions and garlic for 2 minutes.
- Add all other ingredients and stir well.
- Serve on top hot spuds with crispy skins.
- For an extra tasty treat pop the spuds under the grill for a few minutes.