Appetizers/ DipsRecipes

Sunday Snack Board

Megan4628 views

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 creative with whatever 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
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Author Megan

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.

Pack it for lunch on-the-go:

Condiment Containers with Leak-proof lids

Disposable Paper Bowls with Lids

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