Green Snacks Board Cucumber Snap (Printable View)

A colorful assortment of fresh green vegetables with creamy avocado dip for light, refreshing bites.

# Needed Ingredients:

→ 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 fresh 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

# Directions:

01 - Wash and dry all produce thoroughly. Slice cucumber and 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 serving board or platter.
02 - Combine avocado, Greek yogurt, mayonnaise, dill, chives, parsley, minced garlic, lemon juice, onion powder, salt, and black pepper in a food processor or blender. Blend until smooth and creamy.
03 - Add milk or water one tablespoon at a time, blending between additions, until reaching desired creaminess. Taste and adjust seasoning with additional salt and pepper as needed.
04 - Transfer dip to a small serving bowl and place in the center of the vegetable board.
05 - Serve immediately, or cover and refrigerate for up to 2 hours before serving.

# Expert Hints:

01 -
  • The avocado ranch is silky enough that you'll find yourself sneaking extra spoonfuls straight from the bowl.
  • Everything comes together in 20 minutes, which means you can pull this off even on a busy afternoon.
  • It's naturally vegetarian and gluten-free, so nobody has to feel left out.
02 -
  • An underripe avocado will make your dip grainy and disappointing—wait for one that feels like it has a little give, or your whole effort falls flat.
  • Don't blend the dip more than 30 seconds or the herbs will turn dark and bitter; you want them to stay vibrant and visible.
03 -
  • Make the dip up to 4 hours ahead and store it in a sealed container; the flavors actually deepen as it sits.
  • If you're serving more than 6 people, make a double batch of dip and keep it refrigerated until the last minute, then refresh it with fresh herbs right before serving.
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