Green Snacks Board Cucumber (Printable Version)

Fresh green vegetables paired with creamy avocado dip for a vibrant, healthy snack option.

# What You’ll 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 fresh 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

# Method:

01 - Wash and dry all produce thoroughly. Slice cucumber and bell pepper into bite-sized pieces. Cut celery into sticks. Trim snap peas and cut broccoli into florets. Arrange all vegetables and grapes on a large platter or board.
02 - In a food processor or blender, combine avocado, Greek yogurt, mayonnaise, dill, chives, parsley, garlic, lemon juice, onion powder, salt, and pepper. Blend until smooth and creamy.
03 - Add milk or water one tablespoon at a time, blending between additions, until the dip reaches desired creaminess. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the avocado ranch dip into a serving bowl and place in the center of the vegetable platter.
05 - Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours before serving.

# Expert Hints:

01 -
  • It comes together in twenty minutes flat, no cooking required, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • The avocado ranch dip tastes indulgent enough to feel special but is secretly loaded with vegetables and healthy fats.
  • It's the kind of board that looks impressive on a table but honestly requires zero culinary skills—just a sharp knife and confidence.
02 -
  • Avocado oxidation is real—the lemon juice slows it down significantly, but if you're making this more than an hour ahead, place plastic wrap directly on the surface of the dip so it doesn't turn brown.
  • Overmixing the dip turns it into gluey paste instead of creamy elegance, so pulse in short bursts rather than running the processor continuously.
03 -
  • Make the dip while your vegetables are chilling in ice water, and the cold vegetables will help keep the dip temperature steady on the board without it separating or looking oily.
  • If you're cooking for people with dairy allergies, swap Greek yogurt for coconut yogurt or cashew cream, and use vegan mayo—the dip stays just as silky and delicious.
Return