Dip platter with colour and crunch! Sometimes you want to go all out and make a Grazing Platter Board and other times you want to make simple Homemade Pita Chips and do an easy dip platter recipe.
Dips and spreads work well for recipes like the Crudité Platter.
Olive Tapenade recipes like the Easy Green Olive Tapenade are perfect for platters and pair well with Homemade Pita Chips or Crostini.
Food processor dips make for fuss free entertaining!
Our Labneh Dip is the perfect choice for a platter or feature the Rocket and Cashew Pesto or Sun-dried Tomato pesto as a platter idea catering to different tastes.
Flat breads, crackers, pita chips or lavash crackers are all perfect ways to serve dips!
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Appetizer recipes Popular recipes Quick and Easy recipes
What do you put on a nibbles platter?
A wide variety of small bite sized snacky nibbles is perfect for entertaining.
For our Grazing Platter Board, we have:
- dried apricots
- cheese
- salami
- ham
- crackers
- artichokes
- olives
- chutney
For our Spinach Cob Loaf, we stick to veggie sticks and the bread from the bowl!
What dips do you put on a platter?
Popular dips for platters can be creamy, smooth or spicy.
Variety is the idea both in taste and texture as it helps to cater to a crowd and give everyone something to choose from.
Dips that have colour and contrast from each other work as they appeal to different tastes.
If you are in the mood you can make olive tapenade recipes which are not only simple, but also freeze well so you can prepare them in advance.
Dip Platter ideas
I narrowed down a variety of ideas for this easy dip platter recipe to give you colour with minimal effort.
The dips selected for the platter are:
- sun-dried tomato dip
- artichoke dip
- beetroot dip
They are all super easy and can be whipped up in a hurry.
I use my trusty food processor for entertaining ideas and dips can be made so simple in them!
Dip Platter ingredients
We use simple, easy to find ingredients for this recipe. The photo below shows you what you need:
As you can see, we have:
- wholewheat pita bread (for our chips)
- beetroot
- Greek yoghurt
- lemon juice
- artichokes
- cream cheese (for the artichoke dip)
- sun-dried tomatoes
- cream cheese (for the sun-dried tomato dip)
The cream cheese and Greek Yoghurt gives us 2 contrasting tastes with smooth creamy dip textures
How to make Dips and Chips for a platter
The photos below are step by step showing you how to make the pita bread chips and variety of dips:
- Add artichokes to the food processor (Photo 1)
- Followed by cream cheese (Photo 2)
- Spread it out to cover (Photo 3)
- Blitz for 10 to 15 seconds(Photo 4)
The artichokes have a soft texture and the cream cheese gives them a robust structure
To make the Sun-dried Tomato Dip
Follow the same process as the above, but switch the ingredients.
- Add sun-dried tomatoes to the food processor (shown in photo 5)
- as well as the cream cheese (shown in photo 6)
- and reserved oil from sun-dried tomato jar and cream cheese (shown in photo 7)
- blitz for 10 - 15 seconds to combine (shown in photo 8)
The oil in the jar of sun-dried tomatoes is infused with flavour. It is great to add this depth to the dip as it really comes through in the taste.
To make the Beetroot Dip
Again, the same dip making process, but this time we use Greek Yoghurt instead of the cream cheese.
- Add beetroot to the food processor (shown in photo 5)
- as well as the Greek Yoghurt (shown in photo 6)
- and lemon juice (shown in photo 7)
- blitz for 10 - 15 seconds to combine (shown in photo 8)
Dips Platter recipe quick info:
About the recipe:
- we make 3 dips for the platter
- they are all vegetarian
- we make our own pita chips in the oven
- wholewheat pita bread is best
FAQs about Chips and Dip platter
- this is a quick and easy dip platter
- blitz each ingredient combo for less than 15 seconds
- you make make each dip ahead of time and store in the fridge
- the pita chips can be made in advance and served cold
- each dip makes approx 1 cup of dip
Your quick questions answered:
- You can store the dips in sealed jars in the fridge
- Each dip is made in the food processor
Expert tips:
These tips are to help you master this recipe from the 1st time you make it:
- keep the blitz time short, so the dips are chunky with texture
- the beetroot dip will naturally have a smoother texture than the other 2 which is great for variety
- you will need to clean the food processor in between making each dip so no left over ingredients are added
- store pita bread in the freezer and whip it out for fast entertaining and platter ideas
Try Greek Yoghurt with the artichokes or sun-dried tomatoes as a lighter alternative!
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Chips for easy dipping
The pita chips will take only 5 - 10 mins in the oven, so you can make the dips as they are cooking.
Chip and Dip Platter ideas
For fuss free entertaining try these recipes:
- Chicken Liver Pate
- Easy Green Olive Tapenade
- Grazing Platter (to feed a crowd)
- Sun-Dried Tomato Tapenade
- Olive Tapenade
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📖 Recipe
Dip Platter
Equipment
- Small Bowls
- Serving knifes
- Dip platter board
Ingredients
Dip Platter
Sun-Dried Tomato Dip
- 270 grams sun-dried tomatoes Note 1
- 225 grams cream cheese Note 2
- reserved oil from sun-dried tomatoes Note 3
Artichoke Dip
- 280 grams artichokes Note 4
- 225 grams cream cheese See Note 2 above
Beetroot Dip
- 425 grams beetroot drained, not rinsed
- ¾ cup Greek yoghurt
- 1 tablespoon lemon juice Note 5
Pita Chips
- 2 large wholewheat pita bread rounds Note 6
- spray oil
- salt to taste
Instructions
Dip Platter
Pita Chips
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Line a baking tray with grease proof paper
- Use a knife and a chopping board to cut the pita bread, in half, half again and then thirds to make the chips.
- Lay each chip out flat on the baking tray, spray with oil, sprinkle with salt and place in the oven
- Cook the pita chips for 5-10 mins until light golden brown and crispy.
- Use an oven mit to remove from the tray and set aside till ready to plate.
Sun-dried Tomato Dip
- Add sun-dried tomato, reserved oil and cream cheese to the bowl of the food processor
- Blitz for 10 -15 seconds, scrape down the sides of the bowl using a spatula and stir to combine
- Transfer to a bowl and place on platter.
Artichoke Dip
- Add artichokes and cream cheese to the bowl of the food processor.
- Blitz for 10 -15 seconds, scrape down the sides of the bowl using a spatula and stir to combine
- Transfer to a bowl and place on platter.
Beetroot Dip
- Add beetroot, Greek Yoghurt and lemon juice to the bowl of a food processor.
- Blitz for 10 -15 seconds, scrape down the sides of the bowl using a spatula and stir to combine
- Transfer to a bowl and place on platter.
Chip and Dips
- Place the 3 bowls of dip on your platter and surround with the toasted pita chips
- Provide small cheese knives for serving
Video
Notes
- Note 1 This is the standard size jar of Sun-dried tomatoes. Drain, but keep the oil as it has great flavour and adds a depth to the taste of the dip.
- Note 2 The cream cheese will be easier to work with if you take it out of the fridge in advance. Let it sit on the bench for a little bit prior to using if you can.
- Note 3 If you purchase sun-dried tomatoes in their own oil, then use this in the dip also. It has great taste and enhances the flavour combination. For some recipes if you purchase sun-dried tomatoes from the deli I suggest using olive oil instead as they won't come packed in oil. For this recipe, however, if you use sun-dried tomatoes that are in a small tab with no liquid, only use 1 teaspoon oil. We don't want a super oily, olive oil flavour. Omit it completely if you wish. It will change the texture but only ever so slightly and the taste is more important that the texture.
- Note 4 Drain and discard the liquid from the artichokes. It is no where near as nice as the sun-dried tomato oil. Plus the artichokes as they are bigger than sun-dried tomatoes, will have absorbed some of this oil as they come preserved in it.
- Note 5 The lemon juice will help balance out the flavours in this dip. Add more if you like and taste as you go.
- Note 6 These are the large round wholewheat pita breads that you can use for thin crust pizzas. Keep them 2 sided as they break easily if too thin. Cut directly through both sides with the knife to make your chips.
Nutrition
Dip Platter ideas
This recipe is for you as a quick and easy solution that meets the chippy, dippy, snack craving.
Whilst the Grazing Platter Board, has many more nibbles and bits to choose from, sometimes you don't want to put in the whole lot of work and effort that goes into that.
Hence where the Dip Platter recipe comes in. This recipe is about dips. It is not about grazing or nibbling the weekend away, but it allows you to think of quick and easy ways to entertain.
I've got your chippy, dippy, snacky covered and you only need to whip it all up.
Let me know if you have any questions, I would love to hear your feedback in the comments below.
Adrianne xx
RELATED RECIPES:
Artichoke Olive Tapenade Chicken Liver Pate Sun-dried Tomato Tapenade
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Dannii says
This is my ideal kind of snack food! Great for parties too.
Adrianne says
Thanks Dannii! So true and so easy also, hope you try it. Cheers
Danielle Wolter says
I am all over that sundried tomato dip. These all sound incredible! Loving the artichoke too.
Adrianne says
Thanks Danielle! I always love to hear your feedback on my recipes, cheers for the positive vibes!
Sandhya's Kitchen says
That platter looks fabulous with all the cream cheese loaded dips and pita chips.. Sundried tomato is my fav of the lot!
Adrianne says
Thanks so much Sandhya! I enjoyed reading your comment. Appreciate your thoughts on the recipe. Cheers!