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A high-resolution image of a dips and chips party platter featuring guacamole, salsa, and spinach artichoke dip in ceramic bowls, surrounded by tortilla chips, pita chips, carrot sticks, and celery on a white background.

Dips and Chips Party Platter

A vibrant assortment of dips—guacamole, salsa, and spinach artichoke—served with crunchy chips and fresh veggie dippers. Perfect for any party or gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American, Mexican
Servings 8 people
Calories 240 kcal

Equipment

  • Mixing bowls
  • Cutting Board
  • Chef's Knife
  • Saucepan
  • Serving platter
  • Serving Bowls

Ingredients
  

Guacamole

  • 3 ripe avocados mashed
  • 1 lime juiced
  • ¼ cup red onion finely diced
  • 1 jalapeño seeded and minced
  • 2 tbsp fresh cilantro chopped
  • salt and pepper to taste

Fresh Salsa

  • 4 ripe tomatoes diced
  • ¼ cup red onion chopped
  • 1 jalapeño diced
  • 1 clove garlic minced
  • ¼ cup fresh cilantro chopped
  • 1 lime juiced
  • salt to taste

Spinach Artichoke Dip

  • 2 cups fresh spinach roughly chopped
  • 1 cup canned artichoke hearts drained and chopped
  • ½ cup Greek yogurt
  • ½ cup sour cream
  • ½ cup Parmesan cheese grated
  • 1 clove garlic minced
  • salt and pepper to taste

Chips & Dippers

  • 1 bag tortilla chips
  • 1 bag pita chips
  • 2 cups vegetable sticks carrots, celery, cucumber

Instructions
 

  • In a bowl, mash the avocados and mix with lime juice, red onion, jalapeño, cilantro, salt, and pepper. Set aside.
  • In another bowl, mix tomatoes, red onion, jalapeño, garlic, cilantro, lime juice, and salt. Stir well and set aside.
  • In a saucepan over medium heat, sauté garlic until fragrant. Add spinach and artichokes and cook until spinach is wilted. Remove from heat.
  • In a bowl, combine cooked spinach mixture with Greek yogurt, sour cream, and Parmesan cheese. Mix until creamy. Season with salt and pepper.
  • Arrange all dips in serving bowls on a large platter. Surround with tortilla chips, pita chips, and vegetable sticks.
  • Serve immediately or refrigerate dips until ready to use.

Notes

Use ripe avocados and fresh lime for best flavor. For added spice, leave seeds in the jalapeño. Dips can be made ahead and stored up to 24 hours.

Nutrition

Calories: 240kcalCarbohydrates: 22gProtein: 6gFat: 15gSaturated Fat: 5gCholesterol: 15mgSodium: 300mgPotassium: 420mgFiber: 5gSugar: 3gVitamin A: 80IUVitamin C: 20mgCalcium: 120mgIron: 2mg
Keyword Chips, dips, Guacamole, party platter, Salsa, spinach artichoke
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