Urban Grid Snack Platter (Printable Version)

A city-inspired platter featuring pretzel grid with cheeses, veggies, dips, and nuts for interactive snacking.

# What You'll 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, omit for vegetarian)

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)

# Directions:

01 - Place pretzel rods on a large rectangular board in a grid formation to simulate city streets.
02 - Distribute cubed cheeses, sliced meats (if using), vegetables, dips, olives, and nuts into individual grid sections for ease of access and visual clarity.
03 - Place hummus and ranch dip into small bowls within or beside the grid for convenient dipping.
04 - Offer immediately to guests to pick and combine preferred items from the platter.

# Expert Tips:

01 -
  • It's as much about watching people interact with it as eating it—the grid layout makes sharing feel like a conversation.
  • Zero cooking required means you can pull this together while chatting with guests instead of being stuck in the kitchen.
  • The visual playfulness tricks your brain into thinking you're eating something more elaborate than it really is.
02 -
  • If your pretzel rods aren't long enough to create a clear grid, the whole concept falls apart—measure twice, buy once.
  • Prep everything before you assemble because once the board is built, moving things around feels harder than it actually is, and you'll second-guess every decision.
03 -
  • Add fruits like grapes or apple slices to one or two blocks for sweetness that surprises people expecting only savory—the contrast is what makes them remember this board.
  • Include marinated vegetables or specialty mustards if you have them; they're the details that make guests ask where you got the idea from.
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