Housewarming Charcuterie Board Dips (Print version)

A colorful selection of cured meats, cheeses, dips, crackers, fruits, and nuts ideal for sharing.

# What You Need:

→ Cured Meats

01 - 4.2 oz prosciutto
02 - 4.2 oz salami
03 - 4.2 oz smoked ham
04 - 3.5 oz chorizo slices

→ Cheeses

05 - 5.3 oz brie, sliced
06 - 5.3 oz aged cheddar, cubed
07 - 4.2 oz gouda, sliced
08 - 3.5 oz blue cheese, crumbled

→ Dips

09 - 3.5 oz hummus
10 - 3.5 oz tzatziki
11 - 3.5 oz roasted red pepper dip

→ Crackers and Breads

12 - 5.3 oz assorted crackers
13 - 3.5 oz baguette, sliced
14 - 3.5 oz breadsticks

→ Fruits and Vegetables

15 - 1 cup red grapes
16 - 1 cup green grapes
17 - 1 cup cherry tomatoes
18 - 1 cup cucumber slices
19 - 1 red bell pepper, sliced
20 - 1 cup baby carrots

→ Nuts and Extras

21 - 0.5 cup mixed nuts
22 - 0.5 cup olives, pitted
23 - 0.25 cup dried apricots
24 - 0.25 cup dried figs
25 - Fresh rosemary and thyme for garnish

# Directions:

01 - Arrange the cured meats in loose folds or rolls on a large board or platter.
02 - Place cheeses around the board, spacing them evenly for easy access.
03 - Spoon dips into small bowls and nestle them among the other items on the board.
04 - Fan out crackers, baguette slices, and breadsticks in various sections of the board.
05 - Fill gaps with grapes, cherry tomatoes, cucumber slices, bell pepper, and carrots.
06 - Scatter mixed nuts, olives, dried apricots, and figs in small clusters throughout the board.
07 - Garnish with fresh rosemary and thyme sprigs for an elegant finish.
08 - Serve immediately, replenishing items as guests enjoy the board.

# Expert Advice:

01 -
  • It looks intimidatingly impressive but takes barely longer than a coffee break to assemble.
  • Your guests can eat exactly what they want without you managing plates, and somehow that feels like the most generous thing you can offer.
  • Everyone finds something they didn't expect to love, usually hiding in a corner of the board.
02 -
  • Take your cheeses out of the refrigerator about 30 minutes before serving so they taste like themselves instead of cold and muted.
  • If you're making this more than an hour ahead, cover it loosely with plastic wrap and refrigerate it, then let it breathe at room temperature for 15 minutes before guests arrive.
03 -
  • Slice everything yourself if you can, even if you have to do it the morning of—pre-packaged sliced cheese tastes like it's been sitting around, and the deli counter's cuts are often inconsistent in thickness.
  • Keep a small damp cloth nearby while you're arranging; it'll help you wipe your hands between handling different items and prevent flavors from mingling before people even taste anything.
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