Veggie Snack Board Lunch (Printable Version)

Colorful veggie platter with fresh vegetables, creamy dips, cheeses, nuts, and crackers for a wholesome snack or lunch.

# What You’ll Need:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber slices
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)

# Step-by-Step Guide:

01 - Wash and dry all fresh vegetables thoroughly. Slice cucumbers and bell peppers as needed.
02 - Place the assorted vegetables in sections on a large serving board or platter.
03 - Spoon the hummus and ranch or Greek yogurt dip into small bowls and position them on the board.
04 - Group the cheddar cubes, mozzarella balls, and sliced gouda or Swiss cheese in clusters on the board.
05 - Fill remaining spaces with whole grain crackers and roasted nuts for texture.
06 - Scatter olives and dried fruits around the board. Serve immediately or cover and refrigerate until ready to enjoy.

# Additional Tips::

01 -
  • It's a meal where everyone finds something they actually want to eat, no negotiating at the table.
  • You spend 15 minutes building it and then forget to cook for the rest of the day.
  • The leftovers taste even better the next morning when you raid the board standing at the fridge.
02 -
  • Wet vegetables will turn your beautiful board into a soggy landscape by the time anyone eats it; this is non-negotiable.
  • The dips are not decoration—position them where people can actually reach them without dismantling the board.
  • You don't need expensive ingredients; the magic is in the arrangement and the variety of textures.
03 -
  • If you have an hour before serving, soak your olives in a bit of vinegar and fresh herbs; they become even more interesting.
  • Keep a small sharp knife and a separate plate nearby when you serve so people can cut their own pieces without dismantling your arrangement.
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