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Sunday Snack Board
Make a meal out of a variety of finger foods.
Course Appetizer
Cuisine American, Mediterranean
Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 8 people
Author Megan
- 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
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.