Veggie Snack Board Lunchable (Printable)

A fresh assortment of vegetables, dips, cheeses, nuts, and crackers for a customizable, wholesome snack or lunch.

# Required Ingredients:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber slices
03 - 1 cup cherry tomatoes
04 - 1 cup mixed-color 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 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 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)

# Preparation Steps:

01 - Wash and dry all fresh vegetables thoroughly. Slice cucumbers and bell peppers as needed.
02 - Arrange the 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 the cheddar cubes, mozzarella balls, and sliced gouda or Swiss 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 eat.

# Expert Suggestions:

01 -
  • Zero cooking means you can assemble this while your coffee is still hot, or pull it together fifteen minutes before guests arrive.
  • Every bite is a different texture and flavor because you're not committed to one flavor profile the way pasta or a single casserole locks you in.
  • It looks impressive enough to serve at a dinner party but casual enough that nobody expects you to have stressed over it.
  • You actually eat your vegetables because you're choosing them bite by bite instead of pushing them around a plate.
02 -
  • Pat your vegetables completely dry or the whole board gets weepy and sad—use a salad spinner or paper towels and actually take the time.
  • Assemble this as close to eating time as possible, because vegetables start releasing water after about an hour and the crackers absorb it like they're personal sponges.
  • The proportions don't matter as much as having enough variety that everyone finds something they love—adjust vegetables and cheeses based on what's actually in your fridge.
03 -
  • Use a wooden board instead of a plate because the depth lets you layer and create dimension instead of having everything sit flat and look boring.
  • Cut cheese and vegetables slightly larger than you think people want—they can take less, but you can't add back what you've already sliced down too small.
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