A jazzed-up guacamole takes center stage on this low-fuss snack board. A jumble of miniature bell peppers and tortilla chips serve as the sturdy scoopers, with slices of Colby Jack cheese as their creamy counterpart. Roasted red peppers provide tangy sweetness. Source: EatingWell.com, January 2019

Jamie Vespa MS RD
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Ingredients

Directions

  • Place dip (or guacamole) in a medium serving bowl. Garnish with lime wedges, if desired. Place the bowl near the center of the board.

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  • Scatter bell pepper halves and tortilla chips on opposite ends of the board, covering all four corners.

  • Arrange cheese slices in three separate sections of the board, next to the pepper halves and chips. Place roasted red pepper slices in a small bowl or ramekin on one of the open edges of the board.

  • Arrange mango cubes on each side of the bowl of dip (or guacamole). Scatter tomatoes over the board, filling in any open spaces. Garnish the board with cilantro sprigs.

Tips

Tip: If using prepared guacamole, stir in 1/2 cup frozen (thawed) fire-roasted corn and 1/2 cup rinsed canned lower-sodium black beans.

Nutrition Facts

185 calories; 11.5 g total fat; 3.1 g saturated fat; 3 mg cholesterol; 256 mg sodium. 404 mg potassium; 18 g carbohydrates; 5.6 g fiber; 4 g sugar; 5.3 g protein; 1024 IU vitamin a iu; 33 mg vitamin c; 61 mcg folate; 111 mg calcium; 1 mg iron; 34 mg magnesium;