No-Cook Veggie Dip Board (Printable Version)
# What You'll Need:
01 -
1 recipe Chili-Crisp Yogurt Dip
02 -
1 recipe Hummus from Scratch, or 1 (12-ounce) container storebought hummus
03 -
12 ounces sugar snap peas
04 -
2 medium English cucumbers
05 -
1 bunch radishes
06 -
1 (5-ounce) package roasted chickpeas
07 -
1 (3-ounce) package pretzel crisps
08 -
2 cups tiny fresh fruit, such as cherries, berries, or cherry plums
# Step-by-Step Directions:
01 -
Make 1 recipe each of Chili-Crisp Yogurt Dip and Hummus from Scratch.
02 -
Remove the stem and tough strings from 12 ounces sugar snap peas if needed. Thinly slice 2 English cucumbers crosswise on a slight diagonal. Stem and quarter 1 bunch radishes.
03 -
Transfer the dips to small serving bowls and place on a large serving platter or board. Arrange the sliced vegetables and 2 cups small fruit on the board. Fill in the spaces with 5 ounces roasted chickpeas and 3 ounces pretzel crisps.