Veggie Snack Board Lunch (Printer-friendly)

Fresh veggies, cheeses, dips, crackers, and nuts arranged for an easy, wholesome snack or lunch.

# Ingredient List:

→ 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 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 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)

# How-To Steps:

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 cubed cheddar, mozzarella balls, and sliced gouda or Swiss cheese on the platter.
05 - Fill open spaces with crackers, roasted nuts, olives, and dried fruits.
06 - Serve immediately, or cover and refrigerate until ready to eat.

# Expert Advice:

01 -
  • No cooking required, yet it looks and feels like real effort—perfect for when you want to impress without the stress.
  • Everyone picks their own adventure, so there's zero food drama at the table.
  • You can make it as fancy or casual as your mood that day, and it somehow always works.
02 -
  • Wet vegetables will make your board look sad and depleted within an hour, so the drying step is non-negotiable despite feeling tedious.
  • Arranging everything slightly loose and overlapping looks more appealing than neat rows; abundance beats precision here.
03 -
  • Arrange everything the morning of if you're serving at lunch—most elements hold up beautifully for hours, and your future self will thank you for the time back.
  • Keep cheeses slightly cool but not cold; they taste better and have better texture when they're not straight from the fridge, yet they still hold their shape on the board.
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