- 3 tablespoons sour cream
- 1 tbsp. fresh chives, diced
- 1/4 tsp. lemon juice
- Butter spray
- 2 slices white bread
- 1/4 c. Great Midwest® Garlic & Dill Cheddar cheese, shredded
- 1/3 c. potato chips
In small bowl, mix sour cream, chives and lemon juice; set aside.
Preheat a skillet over medium-low heat. Butter one side of each slice of bread and place the buttered sides down in the preheated skillet. On one slice, place shredded cheese and cover with a sheet of aluminum foil to allow the cheese to melt (lower heat so the bread doesn’t burn). While cheese is melting, spread 2 tablespoons of the sour cream and chive mixture and a layer of potato chips on the other slice of bread on the unbuttered side. Remove the aluminum foil, lift out the cheese bread with a spatula and carefully place it atop the other slice of bread, buttered sides facing out. Grill each side until lightly browned. Remove from heat, top with a dollop of the sour cream and chive mixture and serve.