Green Snacks Board Avocado Ranch (Printer-friendly)

A fresh green snack board featuring crisp veggies and creamy avocado ranch dip for easy serving.

# 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 - 2-3 tablespoons milk or water, as needed

# Directions:

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

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can pivot from "I have nothing to serve" to showstopper in one short coffee break.
  • The avocado ranch dip tastes indulgent but actually delivers real nutrition, so you're not secretly stressed about what you're offering people.
  • Everything is raw and bright, so even on the hottest days it feels refreshing instead of heavy.
02 -
  • Avocado oxidation is real—the lemon juice helps tremendously, but if you're making this more than an hour ahead, keep the avocado pit nestled in the dip and only remove it right before serving.
  • Wet vegetables ruin the entire vibe, so take the extra minute to pat everything completely dry; your future self will thank you when nothing is sliding around.
  • Fresh herbs make or break this dip—there's no substitute that captures the same brightness, so don't even think about using the dried version.
03 -
  • Keep the avocado pit in the dip until the last moment before serving—it genuinely slows browning better than any plastic wrap trick.
  • Toast a small handful of seeds or nuts separately and scatter them across the vegetables just before serving for unexpected texture and impressive depth.
  • Make the dip the night before if you want, but add the avocado fresh the day of—it preserves that bright green color that makes the whole board sing.
Go back