Greek-Inspired Snack Board

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This creamy, tangy, cheesy dip pairs perfectly with everything else on the snack board, resulting in a super game day spread your guests are not likely to forget.

Submitted by Soup Loving Nicole
Published on July 10, 2019
Prep Time:
40 mins
Total Time:
40 mins
Servings:
20
Yield:
20 servings
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Ingredients

Original recipe (1X) yields 20 servings

Dip:

  • 6 ounces crumbled feta cheese

  • 4 ounces cream cheese, softened

  • ⅓ cup Greek yogurt

  • 1 tablespoon lemon juice

  • 1 tablespoon Greek seasoning (such as Cavender's®)

  • 2 cloves garlic, minced

  • 1 teaspoon dried dill weed

  • ½ teaspoon ground black pepper

  • 1 pinch crushed red pepper flakes (Optional)

Snack Board:

  • 1 (16 ounce) jar pickled cauliflower, drained

  • 1 (14 ounce) can artichoke hearts, drained

  • 1 (12 ounce) jar pickled okra, drained

  • 1 (10 ounce) container hummus

  • 1 (6 ounce) jar pitted Kalamata olives, drained

  • 14 ounces sliced Cheddar cheese

  • 1 (10 ounce) basket cherry tomatoes

  • 2 cups red grapes in clusters

  • 20 baby carrots

  • 2 red bell peppers, thinly sliced

  • 1 English cucumber, sliced

  • 1 (8.5 ounce) box seasoned wheat crackers (such as Triscuit® Dill, Sea Salt, & Olive Oil)

  • 1 (8 ounce) package pita chips

  • 8 ounces sliced salami

  • 8 ounces sliced pepperoni

  • 1 (6 ounce) can roasted almonds

  • 6 ounces fresh blackberries

  • 4 ounces roasted chickpeas

Directions

  1. Combine feta cheese, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board.

  2. Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl.

  3. Arrange some of Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas around the bowls, without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.

Cook's Notes:

Use the cheese of your choice.

Use any color grapes and bell peppers you prefer.

Nutrition Facts (per serving)

564 Calories
33g Fat
47g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 564
% Daily Value *
Total Fat 33g 42%
Saturated Fat 11g 54%
Cholesterol 58mg 19%
Sodium 1249mg 54%
Total Carbohydrate 47g 17%
Dietary Fiber 12g 42%
Total Sugars 10g
Protein 23g 46%
Vitamin C 36mg 40%
Calcium 269mg 21%
Iron 3mg 16%
Potassium 618mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.