"New" chips & dip

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5 min


1 cup (250 mL) of dip


  • 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.

Nutrition (per serving)

  • Calories
  • 34,
  • Protein
  • 0.7 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 2.2 g,
  • Sodium
  • 101 mg.

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