the springiest snack spread

Spring is HERE! Thank goodness, amirite? I don’t care if winter coats are still necessary in New York, as soon at Daylight Savings hit and the temperatures rose above 50 degrees, I decided I would force warm weather feels in the kitchen. Bring on all the fresh herbs, veggies, and spring appetizer recipes.

One of my favorite things to do during the summer months is to take out a cheese board around 5 or 6 pm, when the sun is angling down to bless us with golden hour, opening a crisp bottle of wine, and put out a snack board for a pre-dinner bite.

We’ll nibble on all the juicy produce, savory cheese, and always, always, something salted and crunchy, like Harvest Snaps. I’m kicking off spring with this snack board filled with a super herb-filled green goddess dip (we’re talking dill, parsley, mint, basil and more), crispy greens like blanched asparagus and sliced cucumbers, rounded out with cheesy Harvest Snaps in their Parmesan Roasted Garlic and White Cheddar Flavors because, duh, a cheesy snack is destined for your snack board. I love that all the items on this board feel like wholesome options for starting the season.

This is the type of snack board you could pack up into little bags and take with you on a picnic in the park or put together really quickly for a last-minute plate to bring to a friend’s house. You can customize it with whatever dip or veggies you prefer, and Harvest Snaps also have so many flavors so you could try out a different one to mix it up!

Harvest Snaps are made from wholesome green peas, red lentils or black beans. Quick tip: if you are looking for Harvest Snaps in your grocery store, mosey over to the produce section and that’s where they’ll be. Find them near you here!

Happy Spring loves!

The Springiest Snack Spread

Ingredients

Green Goddess Dip (adapted from New York Times):

1/2 cup fresh dill
1/2 cup fresh mint
1/2 cup fresh parsley
1/3 cup fresh basil
1 garlic clove
2 scallions, white and green parts
Juice of one lemon
Pinch kosher salt, plus more to taste
1/2 cup extra virgin olive oil
1/2 cup feta cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise, optional

Celery Sticks

Sliced Cucumber

Green Grapes

Blanched Asparagus

Harvest Snaps in your favorite flavor (I used Parmesan Roasted Garlic and White Cheddar)

Instructions

In the bowl of a food processor, add all of the ingredients for the Green Goddess Dip, and pulse until blended into a nearly smooth puree. Scrape into a small serving bowl.
On a medium flat platter, place the dip bowl on one side of the plate. Add the celery sticks, grapes, and cheese slices in clusters, saving a spot for crackers or Harvest Snaps. At this point you can refrigerate until close to serving time.
When ready to serve, remove from the fridge and add the Harvest Snaps. Serve!

Thank you to Harvest Snaps for sponsoring this post. As always, all opinions are my own.