Veggie Snack Board Adult (Printable)

Fresh vegetables, cheeses, dips, and crunchy additions come together for a healthy, satisfying snack board.

# 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)

# How-To:

01 - Thoroughly wash and dry all fresh vegetables. Slice cucumbers and bell peppers as required.
02 - Organize the vegetables in distinct sections on a large serving board or platter.
03 - Spoon dips into small bowls and position them evenly on the board.
04 - Cluster cubed cheddar, mozzarella balls, and sliced gouda or Swiss cheese around the board.
05 - Fill any remaining spaces with whole grain crackers, roasted nuts, olives, and dried fruits.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • You get to eat with your hands like you're supposed to, choosing each bite instead of having someone else decide what goes on your plate.
  • Prep takes fifteen minutes, which means you can make it while your coffee brews, no fancy skills required.
  • It disappears faster than you'd expect because everyone eats more when food looks beautiful and feels like a choice.
02 -
  • Timing matters more than you'd think—vegetables start losing their crunch about forty minutes after you slice them, so build this as close to serving time as you can manage.
  • Dips separated into bowls stay cleaner and let people control their own portions instead of fighting over the edges of a single container.
03 -
  • Arrange everything while it's still cold from the fridge so nothing wilts or sweats before people touch it, and temperature makes vegetables taste sharper.
  • Let people pick their own dip experience instead of pre-loading vegetables with dip, because everyone's dip preference is deeply personal and honestly a little weird in ways they don't want witnessed.
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