Description
This creamy, tangy, cheesy dip pairs perfectly with everything else on the snack board, resulting in a super game day spread your guests are not likely to forget.
Ingredients
- 6 ounces crumbled feta cheese
- 4 ounces cream cheese, softened
- ⅓ cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Greek seasoning (such as Cavender’s®)
- 2 cloves garlic, minced
- 1 teaspoon dried dill weed
- ½ teaspoon ground black pepper
- 1 pinch crushed red pepper flakes (Optional)
- 1 (16 ounce) jar pickled cauliflower, drained
- 1 (14 ounce) can artichoke hearts, drained
- 1 (12 ounce) jar pickled okra, drained
- 1 (10 ounce) container hummus
- 1 (6 ounce) jar pitted Kalamata olives, drained
- 14 ounces sliced Cheddar cheese
- 1 (10 ounce) basket cherry tomatoes
- 2 cups red grapes in clusters
- 20 baby carrots
- 2 red bell peppers, thinly sliced
- 1 English cucumber, sliced
- 1 (8.5 ounce) box seasoned wheat crackers (such as Triscuit® Dill, Sea Salt, & Olive Oil)
- 1 (8 ounce) package pita chips
- 8 ounces sliced salami
- 8 ounces sliced pepperoni
- 1 (6 ounce) can roasted almonds
- 6 ounces fresh blackberries
- 4 ounces roasted chickpeas
Instructions
- Combine feta cheese
- cream cheese
- yogurt
- lemon juice
- Greek seasoning
- garlic
- dill
- and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board.
- Place pickled cauliflower
- artichoke hearts
- pickled okra
- hummus
- and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl.
- Arrange some of Cheddar cheese
- tomatoes
- grapes
- carrots
- bell peppers
- cucumber
- crackers
- pita chips
- salami
- pepperoni
- almonds
- blackberries
- and chickpeas around the bowls
- without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.
Prep Time: 40 mins
Total Time: 40 mins
Servings: 20