Richard Blais' Lemon Yogurt & Chive Dip and Chips

by Rachael Ray Show Staff 9:00 AM, March 31, 2016

Aired March 31, 2016


1 6-ounce container Greek yogurt
Juice of 1 lemon
2 to 3 tablespoons capers, chopped
1 bunch chives, finely chopped
1 tablespoon fresh dill, chopped
Black pepper, to taste
1 bag kettle potato chips


In a bowl, combine the yogurt, lemon juice, capers, chives, dill and black pepper.

Serve with potato chips for dipping.