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


Read the full recipe after the video.

Recipe Summary

15 mins
15 mins


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.


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

Associated Recipe

Nutrition Facts

3 Tbsp. dip, with vegetables, chips, cheese & fruit
185 calories; protein 5.3g; carbohydrates 18g; dietary fiber 5.6g; sugars 4.3g; fat 11.5g; saturated fat 3.1g; cholesterol 3mg; vitamin a iu 1024.4IU; vitamin c 33.3mg; folate 61.4mcg; calcium 111.4mg; iron 0.9mg; magnesium 34mg; potassium 403.8mg; sodium 255.6mg; thiamin 0.1mg.

1 1/2 fat, 1/2 high-fat protein, 1/2 starch, 1/2 vegetable