Mexican-Inspired Snack Board
6
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cilantro
½ cup(s), coarsely chopped
Scallions
¼ cup(s), chopped or sliced, chopped
Jalapeño pepper
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
Salsa
1 cup(s)
Reduced fat pepper Jack cheese
2 oz, thinly sliced
Radishes
12 medium, halved
Mango
2 small, peeled and sliced
Jicama
2 cup(s), sliced into sticks
Avocado
6 oz, 2 tiny (halved) or 1 large (quartered)
Tajin spice
1 tsp
Instructions
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
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