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Green snack board with dip for St. Patrick’s Day.

Green Snack Board

Author: Julia
This green snack board for St. Patrick’s Day is an easy appetizer ready in no time! Add dips of your choice or get inspired by our favorite ones.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 554 kcal

Ingredients
  

For green board:

  • 1 baby Romaine lettuce (cut into wedges)
  • 2 cucumbers (small, peeled and sliced)
  • 1 cup green olives (150 grams, see note 2)
  • 1 avocado (halved, stone removed)
  • 1 cup green grapes
  • 1 green bell pepper
  • 2 celery sticks (large)
  • 1 teaspoon lemon juice
  • crackers (of your choice, optional)

For veggie dip:

  • ½ cup mayonnaise (120 grams)
  • ½ cup sour cream (120 grams)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice (fresh)

Instructions
 

  • Snack board: Get a large platter, tray or chopping board. Place 2 or 3 small bowls in – for the dip and olives. Arrange the sliced veggies around to fill all the gaps. Brush the avocado with lemon juice to prevent it from going brown.
  • Add crackers or serve them on side (optional).
  • Veggie dip: In a bowl, mix together all the ingredients, except for the lemon juice. Add half of the lemon juice and stir well. Taste. Add the rest of the lemon juice only when it is needed.
  • Pour into one of the bowls.
  • Enjoy!

Notes

  1. Take this as a guide only. Add as many veggies and green items as you like.
  2. Use any green olives you like – pitted, stuffed with pimiento, almonds, jalapenos, or simply whole ones.
  3. Use either Italian pepper or green bell peppers.
  4. You can use other green foods as well – snap peas, broccoli, kiwi, green apples, ...
  5. Dip can be made ahead and refrigerated overnight. You can use any other dip you like.
  6. Veggies apart from avocado can be prepped ahead as well and stored in an airtight container. I would suggest making it no more than 4 hours in advance in order to keep the veggies as fresh as possible.

Nutrition

Calories: 554kcal (28%)Carbohydrates: 36g (12%)Protein: 6g (12%)Fat: 45g (69%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 17gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 29mg (10%)Sodium: 1091mg (47%)Potassium: 703mg (20%)Fiber: 7g (29%)Sugar: 13g (14%)Vitamin A: 1364IU (27%)Vitamin C: 39mg (47%)Calcium: 131mg (13%)Iron: 2mg (11%)
Keyword snack board ideas
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