French Fry Board: 6 Easy Dips to Go With Your Newest Obsession

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.

Photo by Sarah Gim of The Delicious on Instagram.

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!

Mine was not nearly as colorful and beautiful as the inspiration, but it sure was tasty!

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
Mix and serve. To take this to the next level, add cooled and chopped caramelized onions or roasted garlic in place of chives. This goes with all of the French fries and the chips! 

Avocado Dip

  • 1/2 cup prepared guacamole (such as Wholly Guacamole)
  • 1/4 cup sour cream or plain yogurt
Mix using a stick blender and serve. You can also use a fresh avocado in place of guacamole and season to taste with salt, cumin, a squeeze of lime, or whatever you like. We loved the tang this brought to our fry board.

Bean Dip

  • 1/2 can refried beans
  • 2 tablespoons cream cheese
  • 1/4 cup sour cream
  • 1 teaspoon taco seasoning
Heat beans and cream cheese to piping hot and then stir in sour cream and taco seasoning. (In a microwave safe Pyrex, I did two minutes on power level five, stirred, and then two more minutes on half power again.) I used my stick blender to make it nice and smooth. Try “double dipping” with this and the avocado dip together on a waffle fry– yum!

Beer Cheese Dip

  • 1/2 cup spreadable cheese such as Williams Pinconning or Horseradish Cheese
  • 1 tablespoon butter
  • 2 tablespoons light beer (or milk)
Heat all ingredients together. (In a microwave safe Pyrex, I did two minutes on power level five, stirred, and then one more minute on half power again.) Mix, and serve hot. We loved this with some of the heartier options on our fry board.

Sriracha Mayo

  • 1/3 cup mayo
  • 2 tablespoons ketchup
  • 2 tablespoons sriracha
Mix and serve. This one is one of our favorites– with chips, especially.

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.

Tell us in the comments, are you going to be making a fry board ASAP? Which dips will you choose?

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Jessica Lukenbill
Here at Detroit Mom, I am surrounded by an awesome community of women who have helped me find a place where I feel I truly belong. I’m a proud foodie who keeps crazy busy with cooking and canning, gardening, decorating, craft projects, and more. My husband of 19 years is Jason, and we have Gwenna, 11, and Larson, 7, as well as a silver Lab named Indy. We have lived in New Hudson for almost four years now. Mid Michigan is home for me, but after my husband graduated college, we spent 16 years moving around his home state of Indiana. Just prior to moving back to Michigan, we lived in Southern California for three years, exploring and extreme-adventuring with our kids to every beautiful outdoor location we could find. We are the family that spends more weekends away than at home, and our kids are master-level road-trippers. Most of our summers are spent at the lake, where I'm convinced it's not a proper summer without a dip in the water every day from Memorial Day to Labor Day. Reach out and say hi sometime!


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