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+ servings
Dips and pita chips on a large platter board
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5 from 8 votes

Dip Platter

Dip platter with colour and crunch! Sometimes you want to make a Grazing Platter Board or simple Homemade Pita Chips and do an easy dip platter recipe.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetiser, Appetizer
Cuisine: Australian, International
Keyword: dip platter
Servings: 6
Calories: 447kcal
Author: Adrianne

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 tbsp 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 tsp 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

      Calories: 447kcal | Carbohydrates: 41g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 463mg | Potassium: 2049mg | Fiber: 10g | Sugar: 26g | Vitamin A: 1440IU | Vitamin C: 28mg | Calcium: 188mg | Iron: 6mg