Veggie Snack Board Lunchable (Print Version)

Fresh vegetables paired with cheeses, dips, and crunchy sides for a healthy, customizable platter.

# Ingredient List:

→ 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 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)

# How-To Steps:

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

# Helpful Tips:

01 -
  • It comes together in 15 minutes, which means you can make it while barely thinking about dinner.
  • Everyone finds something they love—there's no dietary negotiation needed.
  • It looks intentional and beautiful without requiring any actual cooking skills.
02 -
  • Pat your vegetables completely dry or they'll release water and turn everything into a damp disappointment by hour two.
  • Arrange things the way you want people to eat them—don't put all the good stuff crammed together or the board will look ransacked in minutes.
03 -
  • Buy pre-cut vegetables if it means you'll actually make this—there's no virtue in letting vegetables wilt while you procrastinate.
  • Keep your dips cold until serving, and if you're making this more than an hour ahead, cover it loosely so things stay crisp but protected.
Go Back