St. Patricks Day Green Snacks (Printable Version)

Colorful assortment of green veggies, snacks, and dips artfully arranged for festive entertaining.

# What You'll Need:

→ Fresh Vegetables & Fruits

01 - 1 cup sugar snap peas, trimmed
02 - 1 cup cucumber slices
03 - 1 cup green bell pepper strips
04 - 1 cup broccoli florets
05 - 1 cup celery sticks
06 - 1 cup green grapes
07 - 2 kiwis, peeled and sliced
08 - 1 cup green apple slices

→ Savory Snacks

09 - 1 cup green tortilla chips or pita chips
10 - 1 cup wasabi peas
11 - 1 cup mini mozzarella balls
12 - 1 cup green olives, pitted
13 - 1 cup guacamole-flavored popcorn

→ Dips

14 - 1 cup guacamole
15 - 1 cup spinach & artichoke dip
16 - 1 cup Greek yogurt, 1 tablespoon fresh dill, 1 tablespoon fresh chives, 1 teaspoon lemon juice, salt and pepper to taste

→ Sweets

17 - 1 cup green M&Ms or chocolate candies
18 - 1/2 cup pistachios, shelled
19 - 1/2 cup matcha chocolate bark

# Directions:

01 - Wash all fresh vegetables and fruits thoroughly. Trim sugar snap peas, slice cucumbers and kiwis, cut bell peppers into strips, separate broccoli into florets, cut celery into sticks, and slice green apples. Pat dry with paper towels.
02 - Transfer guacamole, spinach & artichoke dip, and herbed Greek yogurt dip into small serving bowls. Position bowls in the center or at the corners of a large serving platter or board.
03 - Arrange fresh vegetables, fruits, savory snacks, and candies around the dip bowls. Group items by color and type for visual cohesion and easy access. Create a balanced, symmetrical presentation.
04 - Fill any remaining empty spaces on the board with additional green candies, nuts, or chips to create a full, abundant appearance.
05 - Serve immediately for optimal freshness. Alternatively, cover with plastic wrap and refrigerate until serving time. Include small plates, napkins, and serving utensils for guests.

# Additional Tips::

01 -
  • Zero cooking required means you spend time arranging instead of stress-testing your kitchen skills.
  • It genuinely impresses people because it looks like you planned every detail, even when you assembled it in twenty minutes.
  • Every guest finds something they love, from the crunch-seekers to the dip-dunkers to the sweet-tooth sneakers.
  • You can build this morning and refrigerate, then take it straight to the party without a second thought.
02 -
  • Never arrange this board more than two hours before serving because vegetables start sweating and dips lose their texture in the cool, moist environment of a refrigerator.
  • Always use separate spoons or tongs for each dip so flavors don't blur together and nobody has to explain why the guac tastes like spinach dip.
03 -
  • Arrange your board the morning of and cover it tightly with plastic wrap, then let it come to temperature thirty minutes before guests arrive so everything tastes crisp instead of cold and muted.
  • Buy one extra container of the dip you think will disappear fastest, because running out of guacamole is the only real tragedy that can happen to a board.
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