Green Snacks Cucumber Avocado Ranch (Printable)

A fresh green snack board with crisp vegetables and creamy avocado ranch dip, perfect for healthy bites.

# 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 - ½ 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 - ½ teaspoon onion powder
16 - ¼ teaspoon salt
17 - ¼ teaspoon black pepper
18 - 2 to 3 tablespoons milk or water for consistency

# Directions:

01 - Wash and dry all produce thoroughly. Slice cucumber and bell pepper into uniform pieces. Cut celery into sticks. Trim snap peas and cut broccoli into bite-sized florets. Arrange all vegetables and grapes on a large platter or board.
02 - Combine avocado, Greek yogurt, mayonnaise, dill, chives, parsley, garlic, lemon juice, onion powder, salt, and black pepper in a food processor or blender. Blend until smooth and creamy.
03 - Add milk or water one tablespoon at a time while blending until the dip reaches desired creaminess. Taste and adjust seasonings as needed.
04 - Transfer dip to a 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's the kind of board that looks fancy enough to impress but takes almost no actual cooking skill.
  • The avocado ranch is addictively creamy and tastes nothing like the packet versions you might remember from childhood.
  • Everything can be prepped ahead, so you're free to actually enjoy your guests instead of stressing in the kitchen.
02 -
  • The dip oxidizes and turns brown if you don't use enough lemon juice or if you make it more than a few hours ahead, so don't go overboard with advance prep if you want it to stay that beautiful green.
  • If your avocado is still rock hard when you get home, you can speed things up slightly by wrapping it in foil and putting it in a warm oven for five minutes, though ripening naturally is always better.
03 -
  • Chill your serving bowl in the freezer for ten minutes before adding the dip—it keeps everything cooler longer and the temperature makes a real difference in how crisp your vegetables stay.
  • If you're making this more than an hour ahead, keep the dip covered with plastic wrap pressed directly onto the surface so air can't turn it brown.
Return