Easter Charcuterie Board Yogurt Dill Dip
This Easter Charcuterie Board is so easy to make with vegetables, cheeses and a yogurt dill dip. Perfect for Easter Brunch or Easter dinner.
Servings: 10
Calories: 46kcal
Equipment
- large platter or board
- small bowl
- knife
- toothpicks
Ingredients
Yogurt Dill Dip
- 1 cup low fat plain yogurt not greek yogurt
- 3 tablespoons mayo
- 1 tablespoon fresh parsley
- 2 tablespoons fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
Easter Charcuterie Board
- Mini cucumbers
- Sugar snap peas
- Broccoli
- Variety of crackers
- Baby Bell cheese discs
- Sharp white cheddar
- Manchego
- Cashews
Instructions
- Add all Dill Yogurt dip ingredients into a mixing bowl and whisk by hand until fully combined. Place into the refrigerator until ready to serve.
- To make the bunny ears, carefully cut out ears in the sharp white cheddar cheese. Make sure the slice is thick enough so it can easily be pressed onto a toothpick without splitting. Be sure to hold the cheese while cutting so it doesn’t crumble.
- Cut toothpicks in half and place the pointy side into the Baby Bell cheese. Slowly push the cheddar bunny ears onto the toothpick.
- Arrange the board by placing the dip in the center and filling in with the crackers, veggies and cheeses based on the size and shape of your board.
Nutrition
Calories: 46kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 161mg | Potassium: 69mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 0.1mg