Two recipes in one day for this Labor Day  — easy, colorful, and guaranteed to impress. First up: a dip platter so gorgeous and delicious, it’ll stop the party in its tracks.

Sometimes one dip isn’t enough. That’s when you bring out the big guns: four dips on one plate — vibrant colors, bold flavors, and a crunchy crown of Chili Nut Crunch to tie it all together. This platter isn’t just food; it’s edible art that will stop guests in their tracks (before they inhale it with tortilla chips).

We’re layering:

• Creamy Avocado Salsa Verde

• Smoky Roasted Red Pepper & Chili Dip

• Cool tangy Greek Yogurt (or Sour Cream)

• And, of course, a drizzle of our star — Chili Nut Crunch

All piped next to each other so every scoop is a perfect bite of creamy, smoky, tangy, and crunchy heat.

🥛 Cool & Tangy Layer (about 1 cup)

• 1 cup Greek yogurt or sour cream

(Straight into a piping bag — no prep needed!)

🥑 Avocado Salsa Verde (about 1 ½ cups)

Bright, creamy, and herbaceous.

• 1 medium onion, quartered

• 2 green chilies

• 1 jalapeño (adjust to taste)

• 4 tomatillos, husked

• 3 cloves garlic

• 1 large avocado

• ½ cup cilantro leaves

• ½ tsp ground cumin

• ½ tsp salt (to taste)

Method: Roast onion, chilies, tomatillos, and garlic until charred. Blend with cilantro, cumin, and salt. Add avocado and blend until smooth. Transfer to a piping bag.

🌶️ Roasted Red Pepper & Chili Dip (about 2 cups)

Sweet heat with smoky depth.

• 2 large red bell peppers

• 2 ripe tomatoes

• 1 medium onion

• 4 cloves garlic

• 1 dried chipotle chili, soaked until soft

• 1 dried ancho chili, soaked until soft

• ½ tsp salt

• 2 tsp apple cider vinegar

• ¼ cup peeled almonds

• ¼–½ cup water (to thin)

Method: Roast peppers, tomatoes, onion, and garlic until caramelized. Blend with soaked chilies, vinegar, salt, almonds, and water until silky. Transfer to a piping bag.

🔥 The Crunch Factor

• ½ cup Chili Nut Crunch (more if you love crunch like we do)

To Serve (Serves 6–8 as an appetizer)

On a wide plate or shallow bowl, pipe the dips in alternating stripes of green (avocado), red (roasted pepper), and white (yogurt). Fill the gaps with Chili Nut Crunch. Serve immediately with a mountain of tortilla chips (about 2–3 bags).

The result? A dip platter as stunning as it is addictive. Every scoop has contrast — smoky, creamy, cool, and crunchy heat. This is the kind of party trick that looks chef-y but is actually simple to pull off.

👉 Try this recipe for your next gathering and tag us with your creations — we love seeing how you crunch it up!