Complete your Olympic watch party with a chips and dip bar.
Gathering around the TV to watch the Olympics is only made better with some tasty snacks! This chips and dip bar might be the easiest spread you’ve ever put together. We’re not making our own chips, we’re buying them!
Amy Richardson shares how to spice up a bag of chips to make different flavors. For the dips, all you need is some sour cream and seasoning packets! Then it’s just dump, mix, and enjoy!
Olympic Chips & Dips
- Rosemary, Black Pepper & Parmesan Chips
- Lemon, Pink Peppercorn & Asiago Chips
- Lime, Chile & Cotija Chips
- Basil, Roasted Garlic & Romano Chips
- Hearty Garlic
- Beer Can Classic
- Parmesan Alfredo
Gold, Silver, and Bronze paper cones
Rosemary, Black Pepper & Parmesan Chips
- 14 oz bag Sea Salt Kettle Chips
- Fine grated Parmesan cheese
- Black Pepper
- Rosemary olive oil
Line baking sheet with parchment. Place chips on sheet in a thin layer. Spray lightly with rosemary oil, or drizzle and toss to coat. Sprinkle with parmesan and black pepper.
If desired bake, bake at 350 until hot. Cool.
Serve with specialty dips!
Recipe and ideas by Amy Richardson.
Complete recipe menu and product information at: www.greattastebuds.wordpress.com.