Try this delicious recipe for a Cream cheese and Herb Dip, perfect for a baked potato topping!
For 1 Pint Whipper:
200 g full fat cream cheese
220 g yogurt
50 g fresh herbs (e.g., parsley, dill, cress, and basil)
1 tbsp. olive oil
1 tsp. fine salt
½ tsp. ground white pepper
Wash the herbs and leave to dry. Then remove the stems and finely purée the leaves with the rest of the ingredients using a stand mixer or hand blender. Season to taste with fine salt and white pepper. Pour the mixture through an iSi Funnel + Sieve directly into the 0.5 L whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.
Wash the potatoes and pierce them 1-2 times with a wooden stick on all sides. Wrap them in foil and bake for 40-45 minutes at 220°C in the oven. When tender, cut the foil. Serve the herby cream cheese dip immediately in the potato.
Double the ingredients for a 1 L whipper. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.