This Chips and Dip "Charcuterie" Board is the perfect snack solution for your next holiday, party, or potluck! Featuring 5 delicious homemade dips and a variety of chips, it's a way to make your average chips and dip a little more fancy.
Looking for a next-level way to serve the humble (yet classic) combo of chips and dip? Well, you need this easy recipe for a chips and dip charcuterie board!
Yes, it's true that this is not real "charcuterie", but like the popular party food, a variety of snacks is laid out on a board (or platter), intended to encourage mingling and conversation among the guests. So close enough?
This version offers a variety of homemade dips and a selection of crunchy chips for the ultimate casual party experience. It's the perfect way to elevate this basement movie night classic.
Why You'll Love It:
- Who doesn't love chips and dip? Bringing a dish to a potluck or party can be stressful. This one is simple, satisfying, and always a hit!
- Something for everyone. Since there are 5 different dip recipes (and a variety of chips), you can be sure every one of your party guests will find a favorite.
- Inexpensive. Compared to traditional charcuterie, this humble version is budget-friendly and not at all complicated.
- Perfect for any event. Whether it's a Holiday snack table, game day, baby shower, or church potluck, this easy dip platter fits right in!
You Will Need:
- For the Loaded Baked Potato Dip: sour cream, ranch seasoning (store-bought or homemade), shredded cheddar cheese, bacon, and green onion.
- For the Nacho Cheese Dip: cheddar cheese, pepper jack cheese, diced tomatoes with green chilies (Rotel), bacon, milk, butter, and cornstarch.
- For the Beer Dip: cream cheese, beer, ranch seasoning, cheddar cheese, and pepper jack cheese.
- For the Guacamole: avocado, red onion, lime juice, garlic, tomato, cilantro, salt, and pepper.
- For the French Onion Dip: sour cream, mayonnaise, French onion soup mix, garlic, onion powder, and green onions.
For Serving:
- Potato chips, pretzels, tortilla chips, etc. (see the list below for more ideas!)
- Large board (wooden or cheese slate)
- 5 bowls (small to medium in size)
- Napkins, appetizer plates, etc.
Step One: Prepare the 5 Dip Recipes
Below you'll find instructional photos and a list of ingredients for each dip, but if you skip to the recipe card all the needed information is available in a condensed, printable format.
Loaded Baked Potato Dip
- Add all of the ingredients to a medium bowl.
- 2 cups sour cream
- 2 tablespoons ranch seasoning
- 1 cup shredded cheddar
- 8 slices bacon cooked and crumbled
- 2 tablespoons chopped green onion
Tip: Reserve a small amount of bacon, cheese, and green onion to garnish before serving.
- Mix all of the ingredients together, then cover and chill for at least 30 minutes before serving.
- Garnish with crumbled bacon, shredded cheese, and chopped green onion before assembling your chips and dip board.
Detailed recipe + instructions here: Loaded Baked Potato Dip
Cheesy Beer Dip
- Add all of the ingredients to a mixing bowl.
- 2 packages cream cheese (softened)
- ¼ cup beer
- 2 tablespoons ranch seasoning
- 1 cup pepper Jack cheese
- 1 cup shredded cheddar
Tip: Reserve a small amount of cheddar cheese to garnish the dip (if desired).
- Blend everything together until smooth and well combined.
- Cover the bowl tightly and chill in the refrigerator for at least 30 minutes before serving.
Detailed recipe + instructions here: Beer Dip
Nacho Cheese Dip
- Add all of the ingredients to a microwave-safe bowl (or a saucepan).
- 3 tablespoons butter
- 1 tablespoon cornstarch
- ¾ cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper Jack cheese
- 10 ounces Rotel (diced tomatoes with green chilies)
- 8 strips of bacon, cooked and crumbled
Garnish: Reserve 1 tablespoon each of bacon and Rotel for garnishing.
- Heat in the microwave oven in 30-second intervals (or on the stovetop over medium-low heat), stirring often.
- Once the cheese is melted and the dip is smooth, remove it from the heat.
- Serve hot, warm, or chilled. If preparing in advance, refrigerate until needed, then warm in the microwave (or serve cold).
Detailed recipe + instructions here: Nacho Cheese Dip
French Onion Dip
- Add all of the ingredients to a mixing bowl:
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 package French onion soup mix
- 1 teaspoon onion powder
- 1 teaspoon minced garlic (jarlic)
- ¼ cup chopped green onions (half for the dip, half for garnish)
- Mix together until well combined, scraping down the sides of the bowl as needed.
- Wrap the bowl and chill for 30-60 minutes.
- Garnish with 2 tablespoons of chopped green onion just before serving.
Detailed recipe + instructions here: French Onion Dip
Guacamole
- Add all of the ingredients to a medium-sized bowl:
- 2 avocadoes, mashed
- 1 teaspoon minced garlic
- ¼ cup minced red onion
- 2 tablespoons lime juice
- 1 tomato, diced
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- ½ teaspoon pepper
Reserve a small amount of tomato, red onion, and cilantro for garnishing (if desired).
- Mix everything together until smooth.
- Cover the bowl with plastic wrap, pressing it onto the surface of the dip to help slow down oxidation (this is what turns avocado brown).
- Chill before serving OR serve immediately.
Top tip: When preparing guacamole for a party, I sometimes use store-bought 90%+ guacamole spread, which is treated to prevent browning.
Detailed recipe + instructions here: Guacamole
Swapping Out the Dips
If you're missing the ingredients for one (or more) of the dip recipes, or you want to feature your favorite dip, feel free to swap them for your preferred recipes.
You could even use store-bought dips like cheese queso, hummus, bean dip, etc. for a shortcut version.
Step Two: Assemble the Board
- Place the dips on a large wooden board (or cheese slate).
- Garnish the dip bowls with additional toppings.
- Place chips, pretzels, etc on the board.
- Serve and enjoy!
Serving tip: Keep unused chips close by, their bags clipped with a clothespin. Refresh the chips as needed.
What to Serve with a Dip Board:
- Potato chips
- Tortilla chips
- Corn chips (like fritos)
- Pretzels (minis, sticks, etc.)
- Bagel chips
- Crostini
- Pita chips
- Nacho cheese chips (or Doritos)
- Fresh veggies like celery sticks, carrot sticks, etc.
More snacks on the side:
- Fresh fruit
- Nuts (cashews, almonds, walnuts, etc)
- Popcorn
- Cookies
- Crackers
- Dried fruit
- Cheese cubes or wedges
Make Ahead and Serving Tips
- Refresh the bowls as needed. I like to transfer a small amount of each dip into a small bowl, then refill the bowls and top up the chips as needed. This keeps everything looking full and fresh throughout the party.
- Prep the day before. To make the day of your event easier, prep all the dips the night before and chill them in separate small serving bowls. When it's time to serve, uncover the dips, garnish, and assemble them on a board (or large serving platter) along with a selection of your favorite chips.
- Pair with other snack boards. If you're hosting a party on your own, preparing a variety of snacking boards is a great way to feed a crowd. Prepare a traditional charcuterie board (with cheese, cured meats, dried fruits, honey, etc.) to serve alongside this one, or other theme snack boards that appeal to your party crowd.
More Party Food Recipes:
If you loved this Chips and Dip Charcuterie Board, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Chips and Dip Charcuterie Board
This Chips and Dip "Charcuterie" Board is the perfect snack solution for your next holiday, party, or potluck! Easy to make and always a hit!
Print
Pin
Rate
Servings: 16 servings
Calories: 469kcal
Ingredients
Loaded Baked Potato Dip:
- 2 cups sour cream thick (like Daisy brand)
- 2 tablespoons ranch seasoning (or homemade)
- 1 cup shredded sharp cheddar cheese divided
- 8 slices bacon cooked and crumbled (divided)
- 2 tablespoons chopped green onion divided
Beer Dip:
- 2 packages cream cheese softened (8 ounces each - 16 oz total)
- ¼ cup beer (non-alcoholic is fine)
- 2 tablespoons ranch seasoning mix
- 1 cup Pepper Jack cheese or Monterey Jack
- 1 cup shredded cheddar cheese divided
Nacho cheese dip:
- 3 tablespoons butter
- 1 tablespoon cornstarch
- ¾ cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper Jack cheese
- 10 ounces Rotel (1 can diced tomatoes with green chilies) divided
- 8 strips bacon cooked and crumbled (divided)
French onion dip:
- 1 cup sour cream or plain Greek yogurt
- ¼ cup mayonnaise
- 1 package French onion soup mix 1.4 ounces (I use the low-sodium version)
- 1 teaspoon onion powder
- 1 teaspoon minced garlic (jarred pre-minced garlic works best)
- ¼ cup chopped green onions divided
Guacamole:
- 2 avocadoes mashed*
- 1 teaspoon minced garlic
- ¼ cup minced red onion divided
- 2 tablespoons lime juice
- 1 tomato diced (divided)
- 1 tablespoon chopped cilantro divided
- 1 teaspoon salt
- ½ teaspoon pepper
For serving:
- Chips for dipping tortilla chips, potato chips, corn chips, etc.
- Pretzels mini twists, sticks, etc. (optional)
- Fresh vegetables celery sticks, carrot sticks, etc. (optional)
Instructions
Loaded Baked Potato Dip:
- Mix all of the ingredients together, reserving 1 tablespoon each of cheddar, bacon, and green onion.
- Transfer the mixture to a serving bowl, cover and chill for 30 minutes.
- Garnish with the remaining cheddar, bacon, and green onion just before serving.
Beer Dip:
- Blend all of the ingredients together with an electric mixer set to low-medium speed.
- Transfer some of the dip mixture to a serving bowl, cover and chill for 30 minutes. Reserve the remaining dip in the larger mixing bowl (covered and refrigerated) for refilling as needed.
- If desired, garnish with additional shredded cheddar cheese before serving.
Nacho cheese dip:
- Combine all of the ingredients (except 1 tablespoon each of Rotel and crumbled bacon) in a medium saucepan or microwave-safe bowl.
- Heat over the stovetop over medium-low heat or in the microwave in 30 second intervals, stirring often. Once the cheese is melted and the dip has a smooth consistency, remove from the heat.
- Transfer to a serving bowl and serve hot, warm, or chilled (your choice).
French onion dip:
- Add the sour cream, mayonnaise, french onion soup mix, onion powder, minced garlic, and half of the green onions to a mixing bowl.
- Stir together until well combined, then transfer to a serving bowl.
- Chill for 30-60 minutes before serving.
- Garnish with the reserved green onion, then serve and enjoy.
Guacamole:
- Mix together all of the ingredients. If desired, set aside a small amount of red onion, tomato, and cilantro for garnish.
- Transfer the guacamole to a serving bowl, pressing the surface of the plastic wrap against the surface of the dip. This slows down oxidation and prevents browning.
- Chill for 30 minutes.
- Garnish with reserved tomato, red onion, and cilantro (if desired), then stir, serve, and enjoy.
Assembling the board:
- Place 5 small bowls of dip in a staggered pattern on a wooden board (or cheese slate). Set it down on a stable surface (like a coffee table, dinner table, etc).
- Arrange a selection of your favorite chips, pretzels, etc. around the board. Place the chips and dip that pair well close together (for example: tortilla chips and guacamole).
- Serve and enjoy! Refresh the chips (and dips) as needed throughout the party.
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
*Guacamole shortcut: Mashed avocados can quickly oxidize (turn brown). Adding lime juice will help, but if I really need to make sure my guac is lovely I will sometimes use store-bought guacamole spread instead. Make sure to purchase the kind that is mostly avocado and has few added flavors or ingredients. The store-bought versions have been treated to prevent browning.
Make ahead: Prepare the dips the night before, wrapping them and keeping them refrigerated until needed. Unwrap the dips, garnish, and assemble them (along with a variety of chips) on a wooden board (or large serving platter).
What to serve with your chips and dip board:
- Potato chips
- Tortilla chips (yellow, blue corn, etc)
- Corn chips (AKA Fritos)
- Pretzels (mini twists, rods, etc.)
- Pita chips
- Bagel chips
- Crostini
- Fresh veggies (crudites)
- Complimentary snacks (fruit, nuts, popcorn, etc.)
Nutrition
Calories: 469kcal | Carbohydrates: 14g | Protein: 15g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1200mg | Potassium: 391mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1179IU | Vitamin C: 7mg | Calcium: 334mg | Iron: 1mg
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.
Diane Rossignol says
Chips and Dips on a board is not charcuterie. Anything on a board except.for cured meats is NOT charcuterie. Stop it.
Dorothy Bigelow says
I think I mentioned that in the post. It's just for fun – it's okay to have fun!