Sweet Crunch Meets Creamy Dip: Red Bell Pepper, Jicama & Blue Corn Platter

If you're looking to bring something fresh, colorful, and totally addictive to your summer get-together, this Red Bell Pepper, Jicama & Blue Corn Dip Platter is your move. It’s a beautiful mix of crisp red bell pepper strips, sweet and crunchy jicama, and salty blue corn chips — all paired with a creamy, herby dip that ties it all together. The platter is super easy to throw together but still feels vibrant and festive, which makes it perfect for patriotic food spreads and 4th of July fingerfood tables. Whether you're headed to a backyard BBQ or hosting your own party, this is one of those fourth of July appetizers that disappears fast.

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Red Bell Pepper, Jicama & Blue Corn Platter

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American, Mexican

Servings 6

Equipment

• Sharp chef’s knife (or a mandoline for quick, uniform slicing)
• Cutting board
• Mixing bowl
• Whisk or Spoon
• Serving platter or wooden board

Ingredients

  

For the Platter

• 2 large red bell peppers sliced into thin strips
• 1 medium jicama peeled and cut into thin matchsticks
• 1 bag 10 oz blue corn tortilla chips
• Fresh cilantro or parsley for garnish (optional)

For the Herby Greek Yogurt Dip

• 1 cup plain Greek yogurt whole milk preferred for creaminess
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 clove garlic finely grated
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon chopped chives
• Salt and black pepper to taste

Instructions

 

Prep the veggies

1. Wash and slice the red bell peppers into thin strips. Peel the jicama with a knife or veggie peeler, then cut it into matchsticks. Keep them chilled until ready to serve to maintain crunch.

Make the dip

1. In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, dill, and chives. Stir until smooth and creamy. Season with salt and pepper to taste. Chill for 10 minutes if time allows — it helps the flavors bloom.

Assemble the platter

1. On a large board or platter, lay out the red bell pepper strips, jicama matchsticks, and a generous pile of blue corn chips. Place the dip in a small bowl in the center or off to one side.

Garnish & serve

1. Sprinkle with fresh herbs for a pop of color. Serve immediately or keep chilled if you're prepping ahead.

Pairings

This platter is begging to be served next to grilled meats or veggie skewers at your 4th of july food BBQ party. It goes especially well with smoky ribs, grilled shrimp, or even a chilled watermelon salad. For drinks, pair with sparkling water infused with berries or a chilled rosé. And if you’re building a full spread of 4th of July appetizers, this dish balances perfectly with heavier items like sliders or loaded potato bites.

FAQs

1. Can I make this ahead of time?

Absolutely. You can slice the veggies and prep the dip up to 1 day ahead—just keep everything covered and refrigerated separately until ready to assemble.

2. Can I swap the Greek yogurt?

Sure! Sour cream or labneh works beautifully. For a dairy-free version, try a plant-based yogurt with a thick texture.

3. What type of jicama should I look for?

Choose one that feels firm and heavy for its size. Avoid any that have soft spots or are shriveled.

4. Is there a substitute for jicama?

If jicama’s not your thing, try cucumber spears or even carrot sticks for that crunchy bite.

5. Is this a good option for fourth of July treats or just an appetizer?

While it leans savory and fits right into your fourth of July food snacks or fourth of July food appetizers lineup, the natural sweetness of red bell pepper and jicama also makes it a refreshing counterbalance to sweeter 4th of July desserts for a crowd.