Recently our gal Cassidy turned another year older, and we decided to pull out all the stops and create a drool-worthy snack board to celebrate! Honestly, this is french fry board what dreams are made of! This board gives us ALL the heart eyes, and is delicious enough to have your friends going on and on about it even weeks after your Bachelor Finale viewing party is over! But also, it is honestly the easiest party snack to throw together! Each of the delicious dips are made of 3 simple ingredients stirred together, and the fries are all from the freezer aisle! So pull out your grocery list and add the ingredients below, and we’ll walk you through how to create the simplest and most Insta-worthy party snack ever!
French Fry Board
Ingredients
- 1 bag straight fries
- 1 bag crinkle cut fries
- 1 bag wedge fries
- 1 bag waffle cut fries
- 1 bag sweet potato fries
- 1 bag curly fries
- 1 cup hummus, plain
- 2-3 T curry powder
- 4 T lemon juice, divided
- 1-3 T olive oil, if needed
- 1 cup mayo we used Vegenaise to make it vegan
- 3-6 T sriracha, to taste
- 1 cup dijon mustard
- 1 cup honey, divided
- 1/4 t cayenne pepper
- 1 cup barbecue sauce
- 1/2 cup gochujang [Korean chili paste]
- 2 avocados, mashed or use 1 cup store bought guac to make this step even quicker
- 3 T pesto
Instructions
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Bake all fries in the oven, according to package instructions. They may require a little longer time due to the larger quantity.
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To make the curry hummus, mix together the hummus, curry powder and 1 T lemon juice. If the sauce is too thick, add some olive oil to thin it out.
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To make the sriracha mayo, mix together the mayo, 1 T lemon juice and as much sriracha as you’d like.
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To make the honey mustard, mix together the dijon mustard, ¾ c honey and the cayenne.
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To make the Korean BBQ dip, mix together the BBQ sauce, gochujang and ¼ cup honey.
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To make the pesto guac, mix together the mashed avocados, pesto and 2 T of lemon juice.
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Add each sauce to a jar and place down the center of a large board or tray. Then, add the fries surrounding the sauces and serve immediately. Enjoy!
