St Patricks Green Snacks Board (Print)

A colorful assortment of fresh greens, crunchy snacks, and flavorful dips arranged for festive sharing.

# Ingredients:

→ Fresh Vegetables & Fruits

01 - 1 cup sugar snap peas, trimmed
02 - 1 cup cucumber slices
03 - 1 cup green bell pepper strips
04 - 1 cup broccoli florets
05 - 1 cup celery sticks
06 - 1 cup green grapes
07 - 2 kiwis, peeled and sliced
08 - 1 cup green apple slices

→ Savory Snacks

09 - 1 cup green tortilla chips or pita chips
10 - 1 cup wasabi peas
11 - 1 cup mini mozzarella balls, optional
12 - 1 cup green olives, pitted
13 - 1 cup guacamole-flavored popcorn, optional

→ Dips

14 - 1 cup guacamole
15 - 1 cup spinach and artichoke dip
16 - 1 cup Greek yogurt
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh chives, chopped
19 - 1 teaspoon fresh lemon juice
20 - Salt and pepper to taste

→ Sweets & Garnish

21 - 1 cup green M&Ms or chocolate candies
22 - ½ cup shelled pistachios
23 - ½ cup matcha chocolate bark, optional

# Directions:

01 - Wash all fresh vegetables and fruits under cool running water. Pat dry with paper towels. Slice cucumbers, bell peppers, kiwis, and apples. Trim sugar snap peas and celery sticks. Separate broccoli into florets. Set all prepared items aside.
02 - In a small bowl, combine 1 cup Greek yogurt with 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, and 1 teaspoon fresh lemon juice. Season with salt and pepper to taste. Stir until smooth and well combined.
03 - Transfer the guacamole, spinach and artichoke dip, and herbed Greek yogurt dip into small serving bowls. Position bowls in the center or at corners of a large serving board or platter.
04 - Arrange fresh vegetables, fruits, savory snacks, and sweets around the dip bowls in organized groups. Group similar colored items together for visual appeal and easy selection. Distribute items evenly across the board.
05 - Fill any remaining empty spaces with additional green candies, shelled pistachios, or extra chips. Ensure the board appears abundant and visually balanced before serving.
06 - Present the board immediately to guests, or cover loosely with plastic wrap and refrigerate until ready to serve. Provide small plates and serving utensils for convenient access.

# Expert Tips:

01 -
  • Zero cooking involved, which means you can throw it together while wearing your lucky green shirt without burning anything.
  • It feeds a crowd without making you feel like you've been in the kitchen for hours.
  • Everyone finds something they actually want to eat, from the adventurous (wasabi peas) to the comfort seekers (green grapes).
02 -
  • Arrange your board no more than 2 hours before serving, or the vegetables will start to wilt and the overall aesthetic falls apart.
  • Keep the dips separate until the last moment—if they sit on the board too long, they absorb flavors and the edges get messy.
03 -
  • Invest in a large wooden board or marble platter—the surface itself becomes part of the presentation and makes everything look more intentional.
  • Toss your green apple slices and kiwi with a tiny bit of lemon juice right before serving to keep them bright and to prevent oxidation.
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