Mix the cheese spread with yogurt and milk. Wash the potatoes thoroughly and cut each into 8 equally sized wedges. Heat the oil in a pan and deep-fry the potatoes in it for 7 minutes until golden. Drain on paper towels, place in a bowl and sprinkle with sea salt. Serve with the cheese dip.Cheese dip:Chop the garlic clove very finely. Wash basil, pat dry and chop finely. Blend gorgonzola, cream cheese, butter, basil and garlic with a blender until creamy.
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