"New" chips & dip


  • Prep Time5 mins
  • Total Time5 mins
  • Makes1 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 0.7g, 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