Green Snacks Board Cucumber Snap (Printable version)

A fresh green snack board featuring crisp veggies and creamy avocado dip, ideal for gatherings or light bites.

# What you need:

→ Fresh Vegetables

01 - 1 large cucumber, sliced into rounds
02 - 1 cup snap peas, trimmed
03 - 1 cup broccoli florets
04 - 1 green bell pepper, sliced
05 - 1 cup celery sticks
06 - 1 cup green grapes, optional

→ Avocado Ranch Dip

07 - 1 ripe avocado, peeled and pitted
08 - 1/2 cup Greek yogurt
09 - 2 tablespoons mayonnaise
10 - 2 tablespoons fresh dill, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - 1 garlic clove, minced
14 - 1 tablespoon lemon juice
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 2 to 3 tablespoons milk or water, as needed for consistency

# How to Make It:

01 - Wash and dry all produce thoroughly. Slice cucumber and green bell pepper into bite-sized pieces. Cut celery into sticks. Trim snap peas and cut broccoli into florets. Arrange all vegetables and grapes on a large platter or serving board.
02 - In a food processor or blender, combine avocado, Greek yogurt, mayonnaise, dill, chives, parsley, minced garlic, lemon juice, onion powder, salt, and black pepper. Blend until completely smooth.
03 - Add milk or water one tablespoon at a time while blending until the dip reaches desired creaminess. Taste and adjust seasoning with additional salt and pepper if needed.
04 - Transfer the avocado ranch dip to a serving bowl and position it in the center of the vegetable board.
05 - Serve immediately or cover and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes barely twenty minutes, which means you can actually enjoy your guests instead of sweating in the kitchen.
  • The creamy avocado ranch is genuinely addictive—so much better than store-bought, and people always ask for the recipe.
  • Everything can be prepped ahead, so you're not frantically cutting vegetables while everyone's arriving.
02 -
  • If you make the dip more than a couple hours ahead, the avocado will start to oxidize and turn gray-brown on top; press plastic wrap directly onto the surface to minimize air exposure or make the dip fresh thirty minutes before guests arrive.
  • Don't assume all vegetables need to be cut the same way—varying sizes and shapes makes the board feel more intentional and gives people different textures to enjoy.
03 -
  • Don't blend the dip too far in advance if you're using an avocado that's just barely ripe—it will continue to soften and might become grainy by serving time.
  • The secret to a board that looks expensive is to arrange vegetables in odd-numbered clusters and vary your heights and angles rather than laying everything flat and symmetrical.
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