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Chip and Dip Platter

Chef Taha Ayad's Recipe Chip and Dip Platter with creamy dips, corn salsa, guacamole, hummus, and assorted chips
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A crowd-friendly chip and dip platter loaded with creamy homemade dips, fresh corn salsa, hummus, guacamole, and crunchy chips. Perfect for game nights, parties, and casual gatherings.

Ingredients

Scale
  • 1/2 cup full-fat Greek yogurt
  • 1 small cucumber, grated
  • 2 garlic cloves, minced
  • Juice of 1/2 lemon
  • 1 tbsp fresh dill
  • 1 tsp cumin
  • Salt and black pepper
  • 1 tbsp olive oil (optional)
  • 1 cup charred corn
  • 1 avocado, diced
  • 1/4 cup grape tomatoes, halved
  • 1/4 red onion, diced
  • 1 tbsp diced jalapeño
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • 1 tsp crushed red pepper flakes
  • Salt
  • 1 small yellow onion, sliced
  • 1 tbsp oil
  • 1 cup sour cream
  • 1 tbsp fresh chives
  • Salt and black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded white cheddar cheese
  • 1 (8-oz) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup pimentos
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 large bag corn chips
  • 1 large bag potato chips
  • 1 large bag pita chips
  • 1 (10-oz) container hummus
  • 1 (10-oz) container guacamole

Instructions

  1. In a medium bowl, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, cumin, salt, and pepper until smooth. Transfer to a serving bowl and drizzle with olive oil if desired.
  3. In a large bowl, combine the charred corn, avocado, tomatoes, red onion, and jalapeño. In a separate bowl, whisk together olive oil, lime juice, garlic, crushed red pepper flakes, and salt. Pour over the salsa mixture and toss gently.
  5. Heat oil in a medium skillet over medium-low heat. Add the sliced onions and cook for 15 to 20 minutes, stirring occasionally, until deeply golden and soft. Stir in garlic and cook for 2 more minutes.
  7. Transfer the onion mixture to a bowl with the sour cream. Stir until fully combined and season with salt and pepper. Garnish with fresh chives.
  9. In a large bowl, mix together cheddar cheese, white cheddar, cream cheese, mayonnaise, pimentos, hot sauce, Worcestershire sauce, and garlic powder until creamy and evenly combined.
  11. Transfer hummus and guacamole into serving bowls. Arrange all dips on a large platter and surround with corn chips, potato chips, and pita chips before serving.

Notes

  1. Grate and squeeze the cucumber before mixing it into the yogurt dip to keep the texture thick.
  3. Let the pimento cheese sit at room temperature for 15 minutes before serving for easier scooping.
  5. Add avocado to the corn salsa shortly before serving to keep it fresh.
  7. Refill chips gradually during serving so they stay crisp longer.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/chip-and-dip-platter-party-appetizer/