Appetizers/ DipsRecipes

Sunday Snack Board

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Sundays are my favorite day of the week. Lately, it starts with a hustle to get myself and five kids dressed in our Sunday best and out the door for church. But once that is done, I get to slow down a bit. Sundays are the only day of the week that Neil is indefinitely home with us for two meals: lunch and dinner. Thus, its the one day of the week that I try to have the simplest meal prep so I can spend my time enjoying family outside of the kitchen. Lunch is either bean and cheese crisps or this colorful snack board. I never have it ready right when we walk in the door from Church, so I use this as an opportunity to cook with him and my kids together.

The snacks each week vary, so I have a long list of choices you can fill your own snack boards with. Obviously not everything listed here can fit on one board. And not every option for a snack board is listed here. Get createive with whatever your fits your family’s fancy. I will say, however, that the most successful snack boards have a combination of all food groups (grains, protein, dairy, fruits/vegetables), flavors, textures, and colors. I also like to serve two different options for dips to fit the likings of everyone in the family.

Happy Snacking!

Sunday Snack Board

Make a meal out of a variety of finger foods.

Course Appetizer
Cuisine American, Mediterranean
Keyword charcuterie board, snack board
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Author heartysmarty

Ingredients

  • 1 large red bell pepper sliced
  • 1 large cucumber sliced
  • 2 medium carrots sliced
  • 2 Stalks Celery sliced
  • 6 oz. cherry tomatoes
  • 1 cup Sugar Snap Peas
  • 8 oz. fresh strawberries rinsed
  • 8 oz. fresh grapes rinsed
  • 5 oz. Sharp Cheddar cubed
  • 1 cup Raw Almonds
  • 1/2 cup Raisins or dried fruit
  • 2 Cups Wheat Thins or whole grain crackers

Homemade Ranch Dressing

  • 1 Cup Plain Kefir or butter milk
  • 1 Cup Mayonnaise
  • 3 Tablespoons Dry Hidden Valley Ranch Mix

Hearty Roasted Red Bell Pepper Hummus

  • 15 oz Garbanzo beans
  • 1 medium Roasted Red Bell pepper peeled
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Garlic Salt
  • 2 Tablespoons Fresh Parsley Chopped fine

Instructions

  1. Assemble cut vegetables, nuts, cheeses, and dried fruit on a cutting board or platter.

Homemade Ranch Dressing

  1. In a mason jar with a lid, combine mayonnaise, Ranch seasoning and kefir. Shake until well combined

Hearty Roasted Red Pepper Hummus

  1. Puree all ingredients until well blended. I like to use an immersion blender, but a countertop blender will work fine as well.

  2. Serve immediately, or transfer hummus to air-tight container and chill for up to one week.

I’m adding this recipe to my mealplan on the Prepear App next week. If you want to do the same, CLICK HERE TO DOWNLOAD THE APP FOR FREE!

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