If you’re hosting a party for Cinco de Mayo, Taco Tuesday, or any fiesta-themed gathering, this Sombrero Chip & Dip Platter is a must-have. Not only does it bring instant fun to your table, but it also serves as an easy way to offer chips, salsa, and guacamole—all in one eye-catching setup.

The idea is simple: take a sombrero, flip it upside down, and use the brim to hold a variety of chips while placing bowls of salsa, guacamole, and queso in the center. It’s festive, functional, and guaranteed to get guests talking!

Helpful Tips

Line the Hat for Easy Cleanup – Even if your sombrero is clean, it’s a good idea to line the brim with parchment paper or a decorative napkin before adding chips. This keeps everything food-safe and makes cleanup effortless.
Use a Heavy Bowl for Stability – The last thing you want is a salsa disaster! Choose weighted ceramic or glass bowls so they stay in place, or use a little double-sided tape to prevent slipping.
Offer a Variety of Chips & Dips – Make it fun by including different types of chips—classic tortilla, blue corn, and even chicharrones for crunch. Pair them with multiple dips like pico de gallo, queso blanco, and avocado salsa to give guests options.

Sombrero Chips & Salsa

This display is both a decoration and an appetizer. It's a great way to add a festive feel to your Cinco de Mayo party.

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Prep Time 20

Total Time 20

Course Appetizer

Cuisine Mexican

Servings servings

Calories 132 kcal

Ingredients

Corn chips anything you like
3 large ripe tomatoes chopped
2 ripe avocados mashed
1 white onion chopped
3/4 cup fresh cilantro chopped
2 cloves garlic minced
2 limes juiced
2 jalapeño peppers some seeds removed, minced
½ teaspoon ground cumin
salt to taste

Instructions

Note that the ingredient list is for both the salsa and guacamole. Divide the ingredients as stated in this section.

For the salsa

Add all but ¼ cup of the chopped tomatoes, half the chopped onions, ½ cup of the cilantro, half of the garlic, half of the lime juice, and half of the jalapeno peppers to a food processor. Pulse a couple of times to achieve a rough chop. If you want your salsa smooth, process longer.
Pour the mixture in a sauce pan and heat over medium heat until just boiling, about 3 minutes. Remove and transfer to a dish to cool completely. Taste and adjust seasoning. Then refrigerate until chilled.

For the guacamole

Add the mashed avocados, remaining tomatoes, onions, cilantro, garlic, lime juice, jalapeno, and cumin to a bowl. Stir it all together. Season with with salt to taste. Serve immediately.
To serve, line the brim of a sombrero with parchment paper or plastic wrap. Place the bowls of salsa and guacamole in the brim and scatter the chips in between.

Nutrition

Calories: 132kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 102mgPotassium: 383mgFiber: 4gSugar: 2gVitamin A: 654IUVitamin C: 17mgCalcium: 33mgIron: 1mg

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