Dip Boards
Yields: 1 serving per board
Recipe by Hannah Kaminsky
Chili Crisp, Zesty Lemon Garlic, and Sambal Sweet Chili are ready to dip, spread, and drizzle right out of the packages! Beyond basic crudités and crackers, these vibrant flavors are poised to lead a whole snacking revolution. To compliment each unique set of seasonings, we’re building personalized dip boards; a symphony of textures and tastes curated for one.
Ingredients
Chili Crisp Dip Board:
Hodo Chili Crisp Dip Locate Product
Rice crackers
Radishes, sliced
Persian cucumbers, sliced into long batons
Asian pear, pitted and sliced
Roasted and lightly salted peanuts
Pinot noir rosé
Zesty Lemon Dip Board:
Hodo Zesty Lemon Dip Locate Product
Pita chips
Snap peas
Caulilini or broccolini
Strawberries, hulled and sliced
Marcona almonds
Chardonnay
Sambal Sweet Chili Dip Board:
Hodo Sambal Sweet Chili Dip Locate Product
Plantain chips
Carrots, peeled and sliced into batons
Red bell pepper, seeded and sliced
Fresh pineapple, quartered, hulled, and sliced
Toasted cashews
Malbec
Instructions
For the Chili Crisp Dip board, transfer 1-2 servings of the Chili Crisp Dip to a small dish and place it in the center of your serving tray.
Working in sections, place a handful of rice crackers in one corner. Arrange sliced radishes, cucumbers, and pear around the dip. Fill another small bowl with peanuts or use them to fill in any empty spaces.
Pour yourself a glass of fruity, mildly acidic rosé and enjoy!
For the Zesty Lemon Dip board, transfer 1-2 servings of the Zesty Lemon Dip to a small dish and place it in the center of your serving tray.
Working in sections, place a handful of pita chips in one corner. Arrange fresh snap peas, caulilini or broccolini, and sliced strawberries around the dip. Fill another small bowl with Marcona almonds or use them to fill in any empty spaces.
Pour yourself a glass of buttery Chardonnay and enjoy!
For the Sambal Sweet Chili board, transfer 1-2 servings of the Sambal Sweet Chili Dip to a small dish and place it in the center of your serving tray.
Working in sections, place a handful of plantain chips in one corner. Arrange the sliced carrots, bell pepper, and pineapple around the dip. Fill another small bowl with cashews or use them to fill in any empty spaces.
Pour yourself a glass of buttery fruit-forward, full-bodied Malbec and enjoy!
