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


Ingredient Checklist


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

  • 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.


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;