Photo of Mexican-Inspired Snack Board by WW

Mexican-Inspired Snack Board

Points® value
Total Time
20 min
20 min
The creamy dip that anchors this grazing board is reminiscent of green goddess dressing—but bolstered by the bold flavours of cumin, jalapeño, and cilantro. For a spicy version, leave all the seeds in the jalapeño; for a milder one, remove the seeds from half, three-quarters, or all of the pepper. Shop the produce section’s refrigerated offerings for handy time-savers to make this meal easier, such as pre-cut jicama and mango, and trimmed and washed radishes.



½ cup(s), coarsely chopped


¼ cup(s), chopped

Jalapeño pepper

1 medium, seeded if desired, chopped

Plain fat free Greek yogurt

¾ cup(s)

Fresh lime juice

1 tbsp(s)

Ground cumin

½ tsp(s)

Garlic powder

½ tsp(s)

Kosher salt

¼ tsp(s)

Tortilla chips

3 oz

Fat free salsa

1 cup(s)

Pepper jack cheese

2 oz, reduced fat, thinly sliced


12 medium


2 small, peeled and sliced

Uncooked jicama

2 cup(s), sliced into sticks


6 oz, 2 tiny (halved) or 1 large (quartered)

Mexican spice blend

1 tsp(s)


  1. In a mini food processor, combine the cilantro, scallions, and jalapeño; pulse until finely chopped. Add the yogurt, lime juice, cumin, garlic powder, and salt; process until well combined. Spoon the dip into a small bowl.
  2. Arrange the cilantro dip, tortilla chips, salsa, cheese, radishes, mangos, jicama, and avocado on a large platter, board, or sheet pan. Sprinkle the Mexican spice blend over the mangos and jicama.
  3. Serving size: one-fourth of the board