Veggie Snack Board Lunchable (Print View)

Fresh veggies, savory cheeses, and tasty dips arranged for a vibrant and healthy snack or lunch option.

# What You'll Need:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup sliced cucumber
03 - 1 cup cherry tomatoes
04 - 1 cup mixed bell pepper strips
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 optional)
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)

# How To Make It:

01 - Wash and thoroughly dry all fresh vegetables. Slice cucumbers and bell peppers as needed.
02 - Organize the fresh vegetables in separate sections on a large serving board or platter.
03 - Place hummus and ranch or Greek yogurt dip into small bowls and position them on the board.
04 - Cluster the cubed cheddar, mozzarella balls, and sliced gouda or Swiss cheese in designated areas on the board.
05 - Distribute whole grain crackers, roasted nuts, olives, and dried fruit evenly to fill any empty spots.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Insights:

01 -
  • It's the only lunch that feels fancy but takes less time than scrolling your phone.
  • Everyone finds exactly what they want on the board, so no one's picking around their plate.
  • You can prep it in 15 minutes and let it sit guilt-free until people are actually hungry.
02 -
  • Cut vegetables only a few hours before serving or they'll start to dehydrate and lose their crunch; timing matters more than you'd expect.
  • Arrange your board while everything is still cold from the fridge, and don't stress about perfect geometry—organic clustering looks better and feels friendlier than symmetry.
03 -
  • Build your board on a cold surface straight from the fridge, and don't add wet ingredients until the last moment before serving.
  • Go heavy on variety and light on quantity; six well-chosen elements beat twelve mediocre ones, and people will thank you for it.
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