Easy Summer Chip and Dip Platter
Build the perfect Summery Chip & Dip Platter! With tips on flavors, textures, colors and more plus a great dip recipe: Greek Yogurt & Dill Dip!
Ingredients
Greek Yogurt & Dill Dip
- 1 cup 0% fat plain Greek yogurt
- 2 Tbsp fresh dill, chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice, freshly squeezed
- 2 cloves garlic, minced
- ⅛ tsp sea salt
For the Tray
- Prosciutto-Wrapped Mini Peppers “poppers”
- Chips, salsa, dips, mini peppers cut in half for dipping
Equipment
Instructions
Make the dip:
- In a small bowl, add greek yogurt, dill, olive oil, lemon juice, garlic and sea salt and mix until combined.
- Season to taste with more salt. Add fresh cracked pepper and a drizzle of olive oil on top. Take your finger or the end of the spoon and swirl together.
Make the tray:
- On a large board, platter or tray, fill 4 small bowls with dips and salsa.
- Next, cut mini peppers in half, lengthwise, and remove all seeds. It’s okay to leave the stems on.
- Optional to make the Prosciutto Mini Pepper Poppers recipe, or just fill the tray with unfilled peppers.
- In open areas, arrange the chips. Serve and enjoy!
Notes
Sandy’s tips:
- Storage: Leftover chips, appetizers, and dips must be stored in separate air tight containers. While leftover chips can be stored at room temperature, fresh ingredients or those with any creamy elements must be stored in the fridge. Don't store the assembled platter in the fridge as the crisp chips will get stale.
- Bright summer colors: For a prettier board, stick to bright, summer appetizers and dips and make sure to fill any gaps with extra chips. Dips like my famous guacamole and this Cheesy Meatball Dip are colorful and bright and will enliven any chip and dip selection.
- Fill in gaps: I like to leave the stems on the mini peppers after slicing them in half for a more attractive presentation on the platter.
- Texture and flavors of chips: Use an assortment of your favorite chips. If your dips are thick and chunky, like this Carolina Caviar or Chipotle BLT Dip, then you need chips or crackers that can hold up to the dips.
Nutrition Facts
Calories: 32kcal, Carbohydrates: 1g, Protein: 3g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 1mg, Sodium: 46mg, Potassium: 42mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 0.1mg