Urban Grid Snack Platter (Print Version)

A fun snack platter featuring a pretzel rod grid filled with cheeses, veggies, and dips.

# Components:

→ Streets

01 - 20 long pretzel rods

→ Cheeses

02 - 3½ oz mild cheddar, cubed
03 - 3½ oz gouda, cubed
04 - 3½ oz mozzarella, cubed

→ Meats (optional)

05 - 3½ oz salami, sliced
06 - 3½ oz smoked turkey, cubed

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 1 cucumber, sliced
09 - 1 yellow bell pepper, diced
10 - ½ cup baby carrots

→ Dips & Spreads

11 - ½ cup hummus
12 - ½ cup ranch dip

→ Extras

13 - ½ cup mixed olives
14 - ½ cup roasted nuts (almonds or cashews)

# Directions:

01 - Lay pretzel rods in a grid pattern on a large rectangular serving board to create a city street map.
02 - Fill each grid block with cheeses, optional meats, vegetables, dips, olives, and nuts, separating them for clear presentation and easy access.
03 - Place dips in small bowls within or near the grid for convenient dipping.
04 - Present immediately to guests for interactive snacking and mixing of flavors.

# Expert Advice:

01 -
  • It looks stunning but takes almost no actual cooking—just arranging and a bit of slicing.
  • Everyone finds something they love without you having to ask dietary questions or play preference detective.
  • The interactive nature means people naturally slow down and actually talk while they're picking and mixing.
02 -
  • Prep your ingredients ahead but only arrange the board 15-20 minutes before people arrive—the pretzels start absorbing moisture from the vegetables and will soften if they sit too long.
  • Cheese should be at room temperature for the best flavor, so don't pull it from the fridge right before serving; take it out while you're slicing vegetables.
03 -
  • Fold salami into triangles if you include it—they nestle better into the grid and look more intentional than flat slices.
  • Halve cherry tomatoes just before serving so they stay juicy and fresh rather than oxidizing or weeping liquid onto the board.
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