This Veggie and Dip Family Snack Board Is How I Feed My Kids in the Summer

published Jun 13, 2022
No-Cook Dip and Veggie Summer Board

Yes, veggies and dip totally count as dinner — especially when it is too hot to cook.

Serves4 to 6

Prep25 minutes

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Credit: Meghan Splawn

If there was ever a time when dips count as dinner, summer is definitely it. With the plethora of fresh vegetables available, this no-cook dinner dip board is everything anyone needs right now.

I’ve found that my two kids will eat four times as many vegetables when they are presented with tasty dips and a few special snacks. This family snack board delivers just that, plus a few tricks that even grown-ups will love for eating more vegetables.

Credit: Meghan Splawn

A No-Cook Snack Board for the Whole Family

The only components I make from scratch for this board are the dips — right now, I’m into chili-crisp yogurt dip, and my kids’ forever favorite will always be hummus. I fill out the rest of the board with store-bought snacks and special treats. Here are a few ideas.

  • Easy homemade snacks: Focus all your efforts on dips here. Hummus, jazzed-up yogurt, even herby butter all feel special and make this board feel like more of a meal.
  • Store-bought condiments and snacks. Opt for some hearty snack foods like crispy chickpeas or jerky to really fill out the protein on this board. Also include chips or your favorite crackers for dipping.
  • Special treats: I like to include a sweet treat on a snack board, but for this board we opted for a fun mocktail for the kids instead. It helps with hydration when it’s hot!

Another backyard snack board we love: A Fun Hot Dog Snack Board for Backyard Hangs

No-Cook Dip and Veggie Summer Board

Yes, veggies and dip totally count as dinner — especially when it is too hot to cook.

Prep time 25 minutes

Serves 4 to 6

Nutritional Info


  • 1 recipe

    Chili-Crisp Yogurt Dip

  • 1 recipe

    Hummus from Scratch, or 1 (12-ounce) container storebought hummus

  • 12 ounces

    sugar snap peas

  • 2

    medium English cucumbers

  • 1 bunch


  • 1 (5-ounce) package

    crunchy, roasted chickpeas, such as Biena

  • 1 (3-ounce) package

    pretzel crisps

  • 2 cups

    tiny fresh fruit, such as cherries, berries, or cherry plums


  1. Before building the snack board, make 1 recipe each of Chili-Crisp Yogurt Dip and Hummus from Scratch.

  2. Remove the stem and tough strings from 12 ounces sugar snap peas if needed. Thinly 2 English cucumbers crosswise on a slight diagonal. Stem and quarter 1 bunch radishes.

  3. 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.

This post originally appeared on Kitchn. Read it there: This No Cook Veggie and Dip Board is the Lazy Summer Dinner We All Need Right Now