Green Snacks Board Avocado (Printer-Friendly)

Crisp green vegetables paired with creamy avocado ranch dip for a fresh and easy snack.

# 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

# How-To Steps:

01 - Wash and dry all produce thoroughly. Slice cucumber into rounds, bell pepper into strips, and celery into sticks. Trim snap peas and cut broccoli into bite-sized florets. Arrange all vegetables and grapes on a large platter or serving board.
02 - Combine avocado, Greek yogurt, mayonnaise, dill, chives, parsley, 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 after each addition, until the dip reaches your desired creaminess. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the avocado ranch dip to a small serving bowl and place it in the center of the vegetable-laden platter.
05 - Serve immediately, or cover the entire board with plastic wrap and refrigerate for up to 2 hours before serving.

# Helpful Hints:

01 -
  • It looks stunning on any table without requiring actual cooking skills or complicated techniques.
  • The avocado ranch tastes indulgent but is actually packed with real nutrition, so you never feel guilty serving it.
  • Everything can be prepped ahead except the final dip blending, making it perfect for when you're busy but want to look like you have your life together.
02 -
  • Avocado oxidizes and turns brown within an hour of cutting; squeeze lemon juice directly on the exposed surface and it buys you at least double that time.
  • The dip will thicken slightly as it sits in the fridge, so make it slightly looser than you think you want it if you're prepping ahead.
03 -
  • Chill your serving board in the freezer for 15 minutes before arranging vegetables on it—the cold surface keeps everything crisper throughout the gathering.
  • Make the dip taste more interesting by tasting it before guests arrive and adding a pinch more salt, a squeeze more lemon, or a whisper of garlic if something feels flat.
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