Photo of Mexican-Inspired Snack Board by WW

Mexican-Inspired Snack Board

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 flavors 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

Uncooked scallion(s)

¼ cup(s), chopped

Jalapeño pepper(s)

1 medium, seeded if desired, chopped

Plain fat free Greek yogurt

¾ cup(s)

Fresh lime juice

1 Tbsp

Ground cumin

½ tsp

Garlic powder

½ tsp

Kosher salt

¼ tsp

Tortilla chips

3 oz

Fat free salsa

1 cup(s)

Reduced fat pepper Jack cheese

2 oz, thinly sliced

Fresh radish(es)

12 medium, halved


2 small, peeled and sliced

Uncooked jicama

2 cup(s), sliced into sticks


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

Tajin spice

1 tsp


  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 Tajin over the mangos and jicama.
  3. Serving size: one-fourth of the board