Veggie Snack Board (Print)

Colorful platter with fresh veggies, dips, cheeses, and crunchy additions for a tasty, healthy lunch or snack.

# Ingredients:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber slices
03 - 1 cup cherry tomatoes
04 - 1 cup bell pepper strips (mixed colors)
05 - 1 cup sugar snap peas

→ Dips

06 - 1/2 cup hummus
07 - 1/2 cup ranch dressing or Greek yogurt dip

→ Cheeses

08 - 3.5 oz cubed cheddar cheese
09 - 3.5 oz mozzarella balls (bocconcini)
10 - 3.5 oz sliced gouda or Swiss cheese

→ Crunchy Additions

11 - 1 cup whole grain crackers (gluten-free if preferred)
12 - 1/2 cup roasted nuts (almonds, cashews, or walnuts)

→ Extras

13 - 1/2 cup olives (green or black)
14 - 1/2 cup dried fruit (apricots, cranberries, or figs)

# Directions:

01 - Wash and dry all fresh vegetables thoroughly. Slice cucumbers and bell peppers as needed.
02 - Arrange the fresh vegetables in sections on a large serving board or platter.
03 - Place hummus and ranch dressing or Greek yogurt dip in small bowls and position them on the board.
04 - Cluster cubed cheddar, mozzarella balls, and sliced gouda or Swiss cheese on the board.
05 - Fill remaining spaces with whole grain crackers, roasted nuts, olives, and dried fruit to complete the assortment.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Tips:

01 -
  • It comes together in fifteen minutes but looks like you spent all afternoon planning.
  • Everyone finds something they love, so you're never stuck with leftover food no one wanted.
  • It's naturally healthy without feeling like a punishment for your taste buds.
02 -
  • Wet vegetables ruin a board faster than anything else—the moisture migrates and makes everything soggy and sad.
  • Cut vegetables right before serving, especially cucumbers and tomatoes, or they'll release their water and dampen everything around them.
03 -
  • Arrange your board on something with slight height variation—a wooden cutting board or tiered platter makes it more visually interesting than a flat plate.
  • Keep vegetables in ice water until you're ready to arrange them, so they stay crisp and cold on the board.
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