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the ultimate chips n' dips party board
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Three delicious dips for all taste preferences!
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Prep Time 45 minutes
Total Time 45 minutes
Servings 8 - 10

Ingredients
  

roasted corn guacamole

  • 2 avocados
  • 1/4 cup red onion, roughly chopped
  • 1/2 cup cilantro
  • 3 tbsp lime juice
  • 2 tomatoes, diced
  • kosher salt and pepper
  • 1 cup roasted corn, homemade or store bought
  • 4 oz crumbled feta cheese

jalapeno black bean hummus

  • 1 can black beans, drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 jalapeno
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/3 cup cilantro
  • 2 tbsp lime juice
  • water, to thin
  • kosher salt, to taste

caramelized onion beer queso

  • 1 yellow onion, halved and sliced fajita style
  • 2 tbsp butter
  • 2 tsp garlic powder
  • 3/4 cup milk (oat, half and half, or whole work best)
  • 6 oz cream cheese, cubed
  • 8 oz beer
  • 12 oz white cheddar, shredded
  • 2 tbsp flour
  • kosher salt and pepper, to taste

for the board

  • tortilla chips
  • crackers and/or pita chips
  • roasted red peppers and baby zucchini
  • sliced tomatoes
  • mixed olives
  • marinated artichokes

Instructions
 

roasted corn guacamole

  • In the bowl of a food processor or blender, combine all ingredients except the tomatoes, roasted corn, and feta, and whip until desired smoothness. Alternatively, you can make this by hand. Mash the avocado to desired texture. Finely dice red onion and chop cilantro. Mix well with lime juice, salt, and pepper. Fold in tomatoes and 3/4 cup of roasted corn. Pour into a serving bowl and top with remaining roasted corn and feta.

jalapeno black bean hummus

  • In the bowl of a food processor or blender, combine all ingredients and blend until smooth. Add water as needed to create a silky texture. Top with additional cilantro, as desired.

caramelized onion beer queso

  • Heat butter over medium in a saucepan, until melted. Add onions, salt and pepper and stir until thoroughly coated. Reduce heat to low and cook, stirring occasionally, for at least 20 minutes but preferably 45 or more, until onions brown and take on a jammy consistency. Whisk in garlic powder for one minute until fragrant, then raise heat to medium and toss in cream cheese. Stream milk slowly, whisking constantly, until cream cheese incorporates. Whisk in beer. Toss cheese in flour (this helps melting) and add in three batches, whisking constantly, until melted. Turn heat back to low and heat for 5-10 more minutes, stirring occasionally. Remove from heat and cover until ready to serve. Queso will thicken as it cools down.

Notes

* Each dip can be prepared up to 3 days in advance. I recommend squeezing a bit of lime juice atop the guacamole before storing to help prevent browning.