Zesty Honey BBQ Dip with Patriotic Veggies & Chips Recipe

Veggies and chips with dip are always a party favorite - add a patriotic twist with this recipe.
  • Ready in: 25 minutes
  • Prep time: 25 minutes
  • By:
  • Servings: 12

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  • 1 packet Zesty Honey BBQ Dip Mix
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 head cauliflower, cut into florets
  • 2 red bell peppers, sliced
  • 1 jicama, peeled, cut into sticks
  • 1 pint grape tomatoes
  • 1 bunch radishes, trimmed, quartered
  • 1 (9 ounce) bag blue corn tortilla chips


  1. Prepare Zesty Honey BBQ Dip Mix according to package directions using sour cream and mayonnaise. Set aside.
  2. On a rectangular serving platter, place cauliflower, red peppers, jicama sticks, grape tomatoes and radishes (white-side-up) in a red and white striped pattern.
  3. Place tortilla chips in the upper left corner of the platter, creating a flag (refill with more chips as needed). Serve with dip.
Makes 12 servings.

Make Ahead: Prepare dip and cut vegetables. Store in airtight storage containers in refrigerator up to 1 day head. Continue with step 2 when ready to serve.Tip: Jicama (HEE-kah-ma) is a Mexican potato. Peel it like a potato and cut into sticks. In many stores you can also purchase pre-cut jicama sticks in the produce, pre-cut fruits/vegetables section.

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