The Ultimate Holiday Snack Board

This vegan snack board features a trio of homemade dips, colorful crudités, and roasted baby potatoes for dipping. Read on to learn how to assemble this festive platter.

Is there anything more festive than a snack board piled high with colorful crudités, creamy dips, and fun crunchies? It just screams “party time!” And even though snack boards are so easy to put together, people are never not impressed by them.

Whether you want guests to nibble on something before a sit-down dinner, or the board is the meal itself, this vegan – and dare I say, healthy – version is my go-to.

As you probably know, traditional snack boards tend to be anchored by cheeses and charcuterie (i.e. cured meats). The good news is that those of us who’ve cut animal products out of our ingredient arsenals can put together a vegan snack board that’s just as abundant and beautiful – thanks to one of my fave food groups: dips.

What’s On This Vegan Snack Board

This board features 3 dips: rosemary-garlic white bean dip, an herby avocado dip, and sun-dried tomato tapenade. These are creamy, tangy, and salty-savory, respectively, so they all balance each other out – similarly to how a trio of cheeses does.

And since there’s nothing worse than sad crudités (a part of me dies whenever I see raw broccoli or cauliflower on a snack tray…), I like to include a cooked vegetable alongside the raw ones – which makes the platter feel more like a complete meal. I mean, who can say no to adorable roasted baby potatoes?

But there’s plenty of raw veg here too. My golden rule for choosing crudités is to go with whatever you genuinely enjoy eating raw. For me, that’s carrots, cucumbers, and radishes. (Endive and baby romaine are also fun.) To fill in the blanks, I add crackers and spiced nuts. 

How to Arrange a Vegan Snack Board

To start, pick the largest vessel you have – it could be a wooden tray or cutting board, or a regular baking sheet lined with parchment or butcher paper. Start with the main attractions (the dips) and arrange them in a triangular pattern. Next, cozy up the dippables next to the bowls. Finally, fill in the blanks with crackers and leftover crudites. The key to making your board look extra abundant is not to leave any empty space between the elements. 

How to Make the Sun-Dried Tomato Tapenade

Drain 1 cup pitted Kalamata olives in a colander and rinse well under running water to wash off excess salt. Transfer to a food processor and add 1 cup [packed in oil and drained] sun-dried tomatoes. Pulse until broken down. Add 2 tablespoons drained capers, 1 teaspoon either Herbes de Provence/dried thyme/oregano, 1 medium garlic clove, and 1/4 teaspoon black pepper. Pulse to combine. The mixture should be homogenous but still a bit chunky. 

How to Make the Rosemary-Garlic White Bean Dip

Place 3 thinly sliced medium garlic cloves, 1 teaspoon minced fresh rosemary, and 3 tablespoons extra virgin olive oil in a small skillet. Warm over medium heat just until the mixture is gently sizzling and the garlic is lightly golden, about 1 minute. Remove from heat and set aside for 5 minutes to infuse. In a food processor, combine one 14-ounce can of [drained and rinsed] white beans, 2 teaspoons freshly squeezed lemon juice, and the garlic oil mixture. Puree until smooth. Season to taste with salt and pepper. Garnish with extra EVOO and minced rosemary.

How to Make the Herby Avocado Dip

In a food processor or blender, combine 1 ripe avocado, 3/4 cup fresh herbs (like basil, cilantro, dill, and/or parsley), 3 tablespoons water, 1 tablespoon lemon juice, 1/4 teaspoon ground cumin, and pinches of salt and pepper. Puree until smooth. (This one’s a great way to use up leftover herbs!)

How to Roast Potatoes for Dipping

Heat the oven to 425ºF. Halve fingerling potatoes lengthwise. Place on a baking sheet and toss with olive oil, salt, and pepper; the potatoes should be glossy – not feel dry but not swimming in oil either. Arrange in a single layer; do not overcrowd the sheet. Roast until golden, about 25 minutes, turning once after about 15 minutes. (If they’re reluctant to turn, return them to the oven for a few minutes before trying again).

More party food this way…

• Muhammara (Roasted Red Pepper and Walnut Dip)
• Tater Tot Nacho “Salad”
• Baked Yuca Fries with Creamy Cilantro Dip
• Balsamic Caramelized Onion Crostini

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

Vegan Snack Board

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• Author: thenewbaguette.com
• Prep Time: 35 mins
• Cook Time: 5 mins
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Snack
• Diet: Vegan

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Description

Use these 3 vegan dips to assemble the ultimate vegan snack board! Add colorful crudités (like carrots, cucumbers, and radishes) and roasted baby potatoes to complete the platter.

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Ingredients

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Sun-Dried Tomato Tapenade

• 1 cup pitted Kalamata olives, drained and rinsed well
• 1 cup [packed in oil] sun-dried tomatoes, drained well
• 2 tablespoons drained capers
• 1 teaspoon Herbes de Provence, dried thyme, or oregano
• 1 medium garlic clove
• Freshly ground black pepper, to taste

Rosemary-Garlic White Bean Dip

• 3 medium garlic cloves, thinly sliced
• 1 teaspoon minced fresh rosemary (from about 1 sprig)
• 3 tablespoons extra virgin olive oil
• One 14-ounce can white beans, drained and rinsed
• 2 teaspoons fresh lemon juice
• Fine sea salt and freshly ground black pepper, to taste

Herby Avocado Dip

• 1 ripe avocado, pitted and peeled
• 3/4 packed cup fresh herbs (like basil, cilantro, dill, and/or parsley)
• 3 tablespoons water
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cumin
• Fine sea salt and freshly ground black pepper, to taste

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Instructions

1. Tapenade: In a food processor, combine the olives and sun-dried tomatoes, and pulse until broken down. Then add the remaining ingredients and pulse to combine. The mixture should be homogenous but still a bit chunky.
2. White Bean Dip: Combine the garlic, rosemary, and olive oil in a small skillet. Warm over medium heat just until the mixture is gently sizzling and the garlic is lightly golden, about 1 minute. Remove from heat and set aside for 5 minutes to infuse. Transfer oil mixture to a food processor and add the remaining ingredients. Puree until completely smooth. Garnish with extra EVOO and minced rosemary.
3. Avocado Dip: Combine everything in a blender and puree until smooth. Garnish with EVOO, pepper, and chili flakes (optional).

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