Preheat the oven to 200 °C/400F/Gas 6.

1 Place the kettle chips in a large bowl. Melt the butter in a frying pan. Crush the garlic into the butter and season generously.

2 Stir the parsley into the garlic butter and pour over the chips, tossing to combine.

3 Tip out onto a baking sheet. Cook for 2-3 minutes until golden and sizzling.

4 Place the cream cheese in a bowl, mash with a fork and gradually pour in the soured cream, mixing until smooth after each addition.

5 Place the cream cheese in a bowl, mash with a fork and gradually pour in the soured cream, mixing until smooth after each addition.

6 Finely chop the sun-dried tomatoes and snip the chives. Stir into the soured cream mixture and season. Spoon into a serving bowl set on a plate.

7 Remove the kettle chips from the oven, tip on to kitchen paper to drain, and quickly pile around the bowl of soured cream dip.