Veggie Snack Board Lunch (Printable)

A vibrant assortment of fresh veggies, cheeses, dips, and crunchy sides for a light and satisfying meal.

# What you need:

→ 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 - ½ cup hummus
07 - ½ cup ranch dressing or Greek yogurt dip

→ Cheeses

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

→ Crunchy Additions

11 - 1 cup whole grain crackers (gluten-free if preferred)
12 - ½ cup roasted nuts (almonds, cashews, or walnuts)

→ Extras

13 - ½ cup olives (green or black)
14 - ½ cup dried fruit (apricots, cranberries, or figs)

# Directions:

01 - Wash and dry all fresh vegetables thoroughly. Slice cucumbers and bell peppers as needed.
02 - Place the vegetables in sections on a large serving board or platter.
03 - Spoon dips into small bowls and arrange them on the board.
04 - Cluster cheese cubes, mozzarella balls, and sliced cheese on the board.
05 - Fill remaining spaces with crackers, roasted nuts, olives, and dried fruits.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • No actual cooking required just washing, slicing, and arranging which means zero kitchen stress
  • You can eat with your hands and mix bites however the mood strikes you
  • It looks impressive on a plate but takes fifteen minutes flat from fridge to table
02 -
  • Dry vegetables thoroughly before arranging or your beautiful board will turn into a puddle within twenty minutes
  • Room temperature cheese has about ten times more flavor than cold cheese straight from the fridge
03 -
  • Use a rimmed baking sheet or platter with edges to contain runaway crackers and nuts
  • Let the board sit at room temperature for twenty minutes before serving for optimal flavors
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