Veggie Snack Board Lunch (Printable)

A customizable board with fresh vegetables, assorted cheeses, dips, and crunchy accompaniments.

# 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 - 1/2 cup hummus
07 - 1/2 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 - 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 thoroughly dry all fresh vegetables. Slice cucumbers and bell peppers as needed.
02 - Organize the vegetables in distinct sections on a large serving board or platter.
03 - Place the hummus and ranch or Greek yogurt dips in small bowls and arrange on the board.
04 - Cluster the cubed cheddar, mozzarella balls, and sliced gouda or Swiss cheese on the board.
05 - Fill remaining board spaces with whole grain crackers, roasted nuts, olives, and dried fruit.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Tips:

01 -
  • It takes fifteen minutes but looks like you actually put in effort—a genuine win when people drop by unexpectedly.
  • Everyone builds their own bites, which somehow makes even the pickiest eaters happier than a plated meal would.
  • You're not stuck in the kitchen; you arrange everything once and you're done.
02 -
  • Wet vegetables ruin everything—they get soggy and turn your beautiful board into a sad mess within minutes, so dry absolutely everything after washing.
  • Cheese tastes better at room temperature, so pull it from the fridge about fifteen minutes before assembling if you have the foresight; if not, it's fine straight cold, just less flavorful.
03 -
  • A wooden cutting board works just as well as a fancy serving platter and feels more approachable and real.
  • Arrange everything the night before minus the vegetables that wilt, then add fresh items the next morning—nobody needs to watch you build a board.
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