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–+ servings
A board featuring bowls of dip and a variety of chips.

Chips and Dip Charcuterie Board

Print Recipe
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!
Course Snack, Snacks
Cuisine American
Prep Time 1 hour
Chilling time 1 hour
Total Time 2 hours
Servings 16 servings
Calories 469
Author Dorothy Bigelow

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.

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