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This Sombrero Chip & Dip Platter is an easy way to add flair to your party while serving up a snack everyone loves. It’s festive, simple to assemble, and makes a fantastic conversation starter. Try it at your next fiesta, and watch your guests gather around to talk about it.
The sombrero creates a playful display, holding a variety of tortilla chips around the brim along with various bowls of salsa and guacamole. I think your guests will find it really creative and fun.
Obviously, you want to only use a clean sombrero for this. I’ve also lined it with plastic wrap so the chips are not touching the brim of the hat.
Helpful Tips
- Elevate It for More Impact – Place the sombrero on an inverted bowl or cake stand to add some height to your table. This makes it easier for guests to grab chips and gives your spread a more dynamic, layered look.
- Keep Chips Fresh & Crisp – If you’re hosting a longer event, consider refreshing the chips throughout the night to keep them from going stale. You can also offer small tongs or scoop-style chips to minimize direct hand contact.
- Add Garnishes for Extra Flair – Brighten up your display with limes, jalapeños, or fresh cilantro scattered around the brim. This adds color and a fresh aroma that complements your dips perfectly.
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Sombrero with Guacamole & Salsa
Ingredients
- 1 bag Corn chips anything you like
- 3 large ripe tomatoes chopped
- 2 ripe avocados mashed
- 1 white onion chopped
- 3/4 cup fresh cilantro chopped
- 2 cloves garlic minced
- 2 limes juiced
- 2 jalapeño peppers chopped, some seeds removed
- ½ teaspoon ground cumin
- 1/4 teaspoon salt plus more to taste
Instructions
- Note that the ingredient list is for both the salsa and guacamole. Divide the ingredients as stated in this section.
For the salsa
- Add all but ¼ cup of the chopped tomatoes, half the chopped onions, ½ cup of the cilantro, half of the garlic, half of the lime juice, and half of the jalapeno peppers to a food processor. Pulse a couple of times to achieve a rough chop. If you want your salsa smooth, process longer.
- Pour the mixture in a sauce pan and heat over medium heat until just boiling, about 3 minutes. Remove and transfer to a dish to cool completely. Taste and adjust seasoning. Then refrigerate until chilled.
For the guacamole
- Add the mashed avocados, remaining tomatoes, onions, cilantro, garlic, lime juice, jalapeno, and cumin to a bowl. Stir it all together. Season with with salt to taste. Serve immediately.
- To serve, line the brim of a sombrero with parchment paper or plastic wrap. Place the bowls of salsa and guacamole in the brim and scatter the chips in between.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
