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!
Find more recipes from Amy on Instagram, @greattastebuds, or at www.greattastebuds.wordpress.com.
Olympic Chips & Dips
Specialty Chips
- Rosemary, Black Pepper & Parmesan Chips
- Lemon, Pink Peppercorn & Asiago Chips
- Lime, Chile & Cotija Chips
- Basil, Roasted Garlic & Romano Chips
Specialty Dips
- BBQ
- Hearty Garlic
- Beer Can Classic
- Parmesan Alfredo
- Nantucket
Gold, Silver, and Bronze paper cones
Rosemary, Black Pepper & Parmesan Chips
Ingredients
- 14 oz bag Sea Salt Kettle Chips
- Fine grated Parmesan cheese
- Black Pepper
- Rosemary olive oil
Directions
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.
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