On Wednesday, I saw an article with an incredibly beautiful photo telling me that fries boards are the new cheese boards. Read it, loved it, shared it. As much as I love my cheese boards, I could not stop thinking about that delicious-looking fry board.
When I was still thinking about it on Thursday, I sat down and wrote the following recipes and made a plan for dinner. That evening, my husband and I went to work in the kitchen. He cut and fried homemade potato chips, American fries, and tater tots for our fry board, while I figured out the oven timing on the frozen fries and got the dips ready. Working together, this took us just over an hour from start to finish.
Thursday night, I shared my photo and tagged the person who took the beautiful photo that started the trend. Friday morning, I woke to a comment back and learned that Sarah of The Delicious on Instagram is actually a native Detroiter! Based in Southern California now, Sarah was doing all of the beautiful food things and setting trends for board serving long before it became popular. Click over and check out #FRYBOARD in their story highlights for many more details on how to put together a fry board.
Today, I bring you the dips. They are designed to be easy and use mostly staple ingredients. Really– I made all six of these in about thirty minutes. Everything except the avocado and mustard dips can be made ahead, also. Get creative and have fun!
Sour Cream and Chive Dip
- 1/3 cup sour cream
- 3 tablespoons mayo
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons chives
Avocado Dip
- 1/2 cup prepared guacamole (such as Wholly Guacamole)
- 1/4 cup sour cream or plain yogurt
Bean Dip
- 1/2 can refried beans
- 2 tablespoons cream cheese
- 1/4 cup sour cream
- 1 teaspoon taco seasoning
Beer Cheese Dip
- 1/2 cup spreadable cheese such as Williams Pinconning or Horseradish Cheese
- 1 tablespoon butter
- 2 tablespoons light beer (or milk)
Sriracha Mayo
- 1/3 cup mayo
- 2 tablespoons ketchup
- 2 tablespoons sriracha
Honey Mustard
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
Mix and serve. I used honey from my garlic honey ferment which gave this a really interesting flavor. You can also experiment with different mustards like stone ground or German mustard. This goes great with sweet potato fries.
As always, remember that the artistry here is all yours. You can absolutely use all frozen French fries (The Delicious does!) and your dips don’t all have to be homemade. My hope is that maybe you’ll read this today and be inspired to make your own fry board tomorrow.
