Looking for a way to spice up your next spring gathering? This super easy snacking board is full of Mediterranean-inspired flavors, like creamy hummus, simple, tangy Tzatziki, and an incredibly easy whipped feta dip. Even better, we’ll walk you through all our favorite styling techniques to bring your board to the next level!
Total Time
25min
5.0
1 Rating
Author: Lauren Holdcroft at SideChef
Servings:
8
Ingredients
Crudités
•
2
Cucumbers
•
1
Bell Pepper
•
2
Carrots
•
2
cups
Cherry Tomatoes
•
1 3/4
cups
Pimento Stuffed Green Olives
, drained
•
1
cup
Hummus
•
1 1/3
cups
Salami
, thinly sliced
(optional)
•
to taste
Pita Chips
Sun-Dried Tomato Whipped Feta Dip
•
1 1/2
cups
Feta Cheese
•
1/2
cup
Cream Cheese
•
4
Tbsp
Sun-Dried Tomatoes in Olive Oil
Creamy Tzaziki Dip
•
1
Medium
Cucumber
•
1
cup
Greek Yogurt
•
4
Tbsp
Mayonnaise
•
1
Lemon
, juiced
•
2
cloves
Garlic
, crushed
•
1
tsp
Dried Parsley
•
as needed
Dried Dill Weed
Cooking Instructions
1.
Add Feta Cheese (1 1/2 cups) and Cream Cheese (1/2 cup) to a food processor or blender. Blend until smooth and creamy.
2.
Add the Sun-Dried Tomatoes (4 Tbsp) and blend until all the large chunks are broken down.
3.
Add to a bowl and drizzle with sundried tomato oil.
4.
To make the tzatziki, shred the Cucumber (1) on the largest hole of the box grater.
5.
Use clean hands to squeeze out the extra liquid, then drain the liquid and return the cucumber to the bowl.
6.
Add Greek Yogurt (1 cup), Mayonnaise (4 Tbsp), 1 Tbsp of Lemon Juice (1), Garlic (2 cloves), Dried Parsley (1 tsp), and Dried Dill Weed (as needed) to the bowl and stir to combine.
7.
To make salami roses, start layering pieces of Salami (1 1/3 cups) folded in half.
8.
Once you’ve layered 5-6 pieces, roll them up and set them aside. Repeat with remaining salami.
9.
Place the roses, Cucumbers (2), Bell Pepper (1), and Carrots (2) around the board. Scatter the Cherry Tomatoes (2 cups) in two places, and make a “swirl” of Pita Chips (to taste) through the center. Leave space for the dips.
10.
Add the Hummus (1 cup), tzaziki, whipped feta, and Pimento Stuffed Green Olives (1 3/4 cups). Fill in any holes with more veggies or chips, then serve!
Author's Notes
Yields 8-10 servings.
These amounts are enough for one large cutting board or two smaller cutting boards. Our hack: if you only have a small board, simply refill dips and veggies as they run out!
Store leftover dips in an airtight container for up to 5 days.
Nutrition Per Serving
CALORIES
497
FAT
40.0 g
PROTEIN
17.8 g
CARBS
20.3 g
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