Y’all know I love an impressive giant board for entertaining as well as some easy, zero-prep party food- and this chips + dip board doubles as both! This is such a perfect summertime snack or appetizer for by the pool, at your next cookout, or any summer get-together! The best part is that there’s ZERO cooking involved (unless you count chopping a few things and opening some cans!) yet this is a spread that is sure to impress all your guest AND be super delicious as well. I love that guests can mix, match, and customize their own selections and taste ingredients as they please. You can find the full ingredients list and instructions for putting this one together below as well as the link to shop the exact tray I used for this board too!
Blue Corn Tortilla Chips (2 bags)
White Corn Tortilla Chips (2 bags)
Fritos (1 bag)
Doritos (1 bag)
1 jar salsa of your choice
Black Bean Corn Salsa (1 can black beans, 1 can whole kernel corn, 1 can diced tomatoes with onions and peppers, lime juice, salt and pepper, garlic powder)
1 Container of guacamole (8-16 ounces)
Sweet peppers (multi-color)
Lime (for garnish)
Cilantro (for garnish)
To make the black bean corn salsa: combine 1 can diced tomatoes with onions and peppers (drained), 1 can black beans (drained), and 1 can whole kernel corn (drained). Squeeze in the juice of one lime and add a generous pinch of salt, garlic powder, and pepper to taste.
Add the black bean corn salsa to a bowl and add a spoon for scooping. Also add the salsa, guacamole, and sour cream to the same size bowls.
Chop some green onion and add to the top of the sour cream.
Place your 4 dips bowls throughout the tray/board evenly spacing them away from one another.
Fill in around the dip bowls with big scoops/piles of your chips. Use at least one bag of each and refill as needed.
Next add the sweet peppers and radishes (sliced into bite sized pieces) into any wholes you have or wherever a pop of color is needed.
Right before serving, slice the avocado and add it throughout the board (spritz with lime juice to keep it fresh).
Finish by garnishing your board with bits of cilantro around the edges and throughout and lime wedges (again wherever there are wholes or a pop of color is needed).