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olives, pimento cheese and spinach artichoke dip with carrots, pepper and cucumbers on a wooden board
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5 from 1 vote

Triple Dip Snack Board

Need a fun appetizer to take to a dinner or get-together? With just a few steps, you can make this beautiful Triple Dip Snack Board your friends and family will love. 
Prep Time45 minutes
Cook Time0 minutes
Total Time45 minutes
Course: Appetizers
Cuisine: American
Servings: 12
Calories: 62kcal
Author: Debi Morgan | Quiche My Grits

Ingredients

  • 1 recipe Spinach Artichoke Dip leave cold, do not bake
  • 1 recipe Smoked Jack Pimento Cheese
  • 1 cup store-bought antipasti with a variety of olives
  • 4 large carrots quartered and sliced
  • 1 dozen mini tri-color sweet peppers halved
  • 4 small cucumbers sliced

Instructions

  • Make the dips as directed by visiting the recipe links above, but don't bake the spinach artichoke dip. Leave it cold and refrigerate until ready to serve.
  • Cut the vegetables as directed above.
  • Scoop the dips into 3 small bowls and arrange in a triangle on a board, tray or pan.
  • Fill in the gaps with veggies. 
  • Provide spoons for serving.

Notes

  • Put a small amount of veggies and dip on the board, then replenish from leftovers you store in the refrigerator. 

Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg