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Study Snack Stack Board
15 Prep Time
minutes
0 Cook Time
minutes
15 Total Time
minutes
4 Serving
size
Recipe by Annmarie Watts.
Print Recipe
Ingredients
- 1 cup (or more) Florida milk, ice-cold, for serving
- 1 cup cheese cubes (about 6 oz)
- 1-2 cups whole grain crackers
- 1 cup (or more) red or green grapes
- 1 cup baby carrots
- 1 cup strawberries, halved
- 1 cup cucumber rounds
- 4 slices turkey, rolled
- 1 cup plain or vanilla yogurt
Ranch Dip
- 1 cup plain yogurt
- 1/2 packet ranch seasoning
- 2 tablespoons milk
Preparation
- Whisk the yogurt, milk, and ranch seasoning together in a small bowl until smooth. Set aside (can be made up to 2 days ahead).
- Slice the cucumber into rounds.
- Roll each slice of turkey into a small log.
- Arrange the cheese cubes, carrots, crackers, grapes, strawberries, cucumber rounds, turkey roll-ups, and yogurt in sec ons on a large serving board.
- Spoon the ranch dip into a small bowl and place it in the center of the board.
- Pour a full glass of ice-cold Florida milk to serve alongside.
- Serve immediately, or refrigerate up to 2 hours before serving.
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