In my old job, we had an in-house cook: Ulli. She made baked potato wedges every few weeks and us teachers were very willing to supervise lunch on those days, because wedges always came with a thick cream cheese dip with lots of chives. It was so good, we circled the leftovers like a pack of hyenas.

Her recipe was never a secret. She told me how to make it very early on, because I was on kitchen duty whenever she was sick or on vacation, so I can do it whenever. Just… someone else making it FOR me makes it that tiny extra bit better.

Since I can’t fall back on her cooking anymore, I have to make do with my own. Wedges with dip and maybe a bit of green stuff. Feel good food! Though the dip is great with other things as well. I recently tried it on cheese waffles, which tasted fantastic!

I’m sure you know how to make potato wedges, and the cheese waffles went online two days ago, so here’s the dip recipe:

• 200g full fat cream cheese
• 100g whipped cream
• salt and pepper
• dash of lemon juice
• a big bunch of chives

Beat the cream cheese with the lemon juice and generous pinches of salt and pepper, then fold in the whipped cream. Chop the chives into tiny rolls and mix them in. Season to taste with more salt and pepper if you have to.

The dip stores in the fridge for up to a week, but I’m sure there won’t be much left over to store.