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1 lemon
1 cup light or regular sour cream
1/4 cup finely chopped chives, thinly sliced
2 roasted red peppers
1 large bag thick-cut potato chips
1/2 227-g container store-bought tapenade
fresh chives, optional
Finely grate 2 tsp (10 mL) lemon peel into a small bowl. Stir in sour cream and chopped chives. Pat peppers dry with paper towel. Slice into thin strips. If making ahead, wrap each separately and refrigerate up to 1 day. Just before serving, arrange chips on a large platter. Spoon about 1/2 tsp (2 mL) lemon sour cream into centre of each chip. Top with a dollop of tapenade, a slice of pepper and a long strip of chive. Serve right away.
Calories 34, Protein 0.7g, Carbohydrates 3g, Fat 2.2g, Sodium 101mg.
Ditch the old standby chips and dip for these one-bite crispy canapés topped with lemon cream and tangy black-olive tapenade.
Use lemon cream as a base. Top with:
* slices of smoked trout and capers
* finely chopped pickled jalapeño
* small dollop of lumpfish caviar
* small spoonful of pesto