Chips and Dip Platter

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Prep Time 30

Servings 10

Ingredients

Sour Cream and Chive Dip:

1 cup sour cream, 1 tsp onion powder, 1/2 tsp garlic powder, 2 tbsp chives (finely chopped), 1 tsp lemon juice, salt and pepper to taste

Spicy Garlic Dip:

1 cup mayonnaise, 1/2 cup sour cream, 2 tbsp hot sauce, 1/2 tsp garlic powder, 1 tsp lemon juice, salt and pepper to taste

Creamy Avocado Dip:

2 ripe avocados, 2 tbsp sour cream, 2 tsp lemon juice, 1 jalapeño (finely chopped), salt and pepper to taste

Salsa:

2 cups fresh or store-bought salsa

Mexican Street Corn Dip:

2 cups Mexican street corn dip (homemade or store-bought)

For the Platter:

Corn chips, tortilla chips, crinkle-cut chips, kettle chips, thin potato chips, pita chips, vegetable chips - as many varieties as you like

Instructions

Make the dips. For each dip, combine all ingredients in a mixing bowl and stir well until fully combined. Taste and adjust seasoning as needed. Transfer each dip into its own serving bowl.
Arrange the bowls. Place the bowls of dip across a large serving platter, sheet pan, or wooden board, spreading them out so every bowl is accessible.
Add the chips. Fill in all the space around and between the dip bowls with your selection of chips. Use different chip varieties in different sections of the platter to create variety and visual interest. Fill every gap so the platter looks full and abundant.
Garnish. Add a few sprigs of fresh cilantro or a pinch of chopped chives on top of the dips for a finishing touch.
Serve immediately, or cover tightly with plastic wrap and refrigerate for up to 30 minutes before serving.

Notes

The sour cream chive dip, spicy garlic dip, salsa, and street corn dip can all be made up to 2 days in advance and stored covered in the refrigerator. Make the avocado dip no more than 30 minutes before serving to prevent browning. The assembled platter can be covered and refrigerated for up to 30 minutes before serving.

Nutrition (per serving, dips only - chips not included):