Urban Grid Snack Platter (Printable)

A creative snack platter with pretzel rods arranged in a grid, filled with cheeses, veggies, dips, and savory extras.

# 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, 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 - ½ cup baby carrots

→ Dips & Spreads

11 - ½ cup hummus
12 - ½ cup ranch dip

→ Extras

13 - ½ cup mixed olives
14 - ½ cup roasted nuts (almonds or cashews)

# Steps:

01 - Lay out pretzel rods on a large rectangular board in a grid pattern to form streets and blocks resembling a city map.
02 - Place cheeses, optional meats, vegetables, dips, olives, and nuts into separate sections within the grid for clear organization and visual appeal.
03 - Place hummus and ranch dip into small bowls and position them within or near the grid.
04 - Present the platter immediately to allow guests to mix and match from the different sections.

# Expert Advice:

01 -
  • Everyone finds exactly what they want without you playing server all night.
  • It looks intentional and impressive, but takes about as long as a coffee break to assemble.
  • The pretzel rods give you something warm and salty to anchor all the cool, fresh ingredients.
02 -
  • Cube everything roughly and unevenly—perfectly uniform pieces look like catering, and this isn't that.
  • Use fresh pretzel rods and assemble close to serving time, or they'll soften from the moisture off the vegetables and lose their snap.
03 -
  • Arrange everything the day before except the pretzel rods, then assemble the grid just before guests arrive—pretzel rods are the only thing that truly needs to be last-minute.
  • Fill any gaps with fresh herbs like parsley or basil; they add color and freshness without taking up mental space in your prep.
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