I recently had the chance to test and photograph nine chip and dip bowls and platters for The Spruce Eats—much to the pleasure of munchie-loving friends who got to dig into the photo-shoot spread. I was surprised not just by the variety of sets and styles but also by the ways I could fill them. I’m not sure what my editor expected when she asked me to test whether the sets could hold “other finger food,” but I took the opportunity to spread out homemade pita wedges and crackers, home-smoked cheese, fermented pickles, and every type of salsa in my home-canned stash.

Each set had ideal uses, even if you just want to dump in a bag of chips and jar of queso. Some would be ideal for a fancy holiday spread, others can be taken to a bonfire party, and still others are made for curling up solo by a fire.

Learn more about chip and dip sets in this product roundup.

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Twice as Tasty

When I was testing chip and dip sets, these are a few of the recipes I used:

• Baba Ghanouj
• Creamy White Bean and Yogurt Dip
• Grilled Cherry Tomato and Corn Salsa from The Complete Guide to Pickling
• Smoky Sour Cherry–Tequila Salsa
• Cold-Smoked Cheese
• Adaptable Sourdough Crackers
• Sourdough Pita Chips

You can find more recipes for dips and dippers in the recipe index and more of my work off the blog here.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.