Sunday Snack Board
Make a meal out of a variety of finger foods.
Servings 8 people
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
- Assemble cut vegetables, nuts, cheeses, and dried fruit on a cutting board or platter.
Homemade Ranch Dressing
- In a mason jar with a lid, combine mayonnaise, Ranch seasoning and kefir. Shake until well combined
Hearty Roasted Red Pepper Hummus
- Puree all ingredients until well blended. I like to use an immersion blender, but a countertop blender will work fine as well.
- Serve immediately, or transfer hummus to air-tight container and chill for up to one week.