The Urban Grid Snack Platter (Printer-Friendly)

City-themed platter with cheeses, veggies, and dips arranged on pretzel rods for engaging snacking.

# What You Need:

→ Streets

01 - 20 long pretzel rods

→ Cheeses

02 - 3.5 oz mild cheddar, cubed
03 - 3.5 oz gouda, cubed
04 - 3.5 oz mozzarella, cubed

→ Meats (optional)

05 - 3.5 oz salami, sliced
06 - 3.5 oz smoked turkey, cubed

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 1 cucumber, sliced
09 - 1 yellow bell pepper, diced
10 - 1/2 cup baby carrots

→ Dips & Spreads

11 - 1/2 cup hummus
12 - 1/2 cup ranch dip

→ Extras

13 - 1/2 cup mixed olives
14 - 1/2 cup roasted nuts (almonds or cashews)

# How to Cook:

01 - Lay out pretzel rods on a large rectangular board forming a grid that resembles city streets and blocks.
02 - Place cheeses, meats (if used), vegetables, dips, olives, and nuts in separate grid sections for easy access and visual appeal.
03 - Distribute dips in small bowls within or near the grid for convenient dipping.
04 - Present immediately, allowing guests to select and combine their preferred ingredients.

# Expert Advice:

01 -
  • It looks impressive without requiring any actual cooking skill, just thoughtful arrangement.
  • Guests naturally create their own flavor combinations instead of eating what you decided for them.
  • The pretzel grid keeps everything from collapsing into a sad heap by the end of the party.
02 -
  • Moisture is the enemy—keep tomatoes and cucumber in one corner, away from pretzel rods, or they'll soften within twenty minutes.
  • Arrange everything at the last possible moment because good ingredients start looking tired if they sit around beforehand.
03 -
  • Prep all ingredients the morning of but don't arrange until thirty minutes before guests arrive, or everything looks exhausted.
  • Slightly chill the cheese cubes so they hold their shape better and feel refreshing when grabbed.
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