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–+ servings
Overhead shot of sweet dip board filled with pie crust chips and dips
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Dessert Dip Board Recipe

Use your favorite sweet dessert dips to make a party tray as a sweet appetizer.
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 150kcal
Author: Dorothy Kern
Cost: $10

Ingredients

For the Dippers

For the Dips

Instructions

Make the Pie Crust Chips:

  • Roll out pie crust to a 12-inch circle, approximately 1/8-inch thick. Chill at least 30 minutes before cutting into chips.
  • Preheat oven to 450°F. Line cookie sheets with parchment paper or silicone baking mats.
  • Cut chips in desired shapes using cookie cutters or slice into triangles using a knife or pizza cutter. Place chips on cookie sheets (no need to space them much, they won’t spread).
  • Brush lightly with beaten egg. Sprinkle with plain sugar, or mix the sugar with cinnamon then sprinkle for a cinnamon sugar topping.
  • Bake 6-11 minutes, or until light golden and cooked through. Bake time depends on size. Cool completely before serving.
  • Store pie crust chips in an airtight container for up to 3 days or freeze for up to 3 months.

Assemble the Board

  • Place dips in bowls on serving tray.
  • Fill in the holes with dippers.

Notes

Chocolate Pie Crust: 1 ¼ cups (155 g) all-purpose flour, ¼ cup (28 g) powdered sugar, ¼ cup (20 g) unsweetened cocoa powder, ¼ teaspoon salt, ½ cup (113 g) cold unsalted butter, diced and 2-3 tablespoons ice water. Pulse flour, powdered sugar, cocoa powder, and salt in the bowl of a food processor until combined.
Other Dips:
Other Dippers:
  • Cookies
  • Graham Crackers
  • Fruit
  • Pretzels

Nutrition

Serving: 1serving | Calories: 150kcal