Antipasto Snack Boxes
Antipasto Snack Boxes packed with turkey pepperoni, mozzarella, olives, crunchy veggies, and crackers, plus a quick Italian herb yogurt dip. A colorful, grab and go American Italian snack or lunch.
Equipment
- Meal Prep Containers with Lids
- Small Condiment Cups
- Cutting Board
- Knife
- Small Mixing Bowl
- Measuring Spoons
Ingredients
For the Snack Boxes
- 12 oz turkey pepperoni or turkey salami
- 8 oz mozzarella pearls or cubed part skim mozzarella
- 1 cup mixed olives
- 1 1/2 cups cherry tomatoes
- 1 large cucumber sliced into rounds or sticks
- 1 cup roasted red peppers jarred, drained, sliced
- 1 cup marinated artichoke hearts drained, optional
- 2 cups whole grain crackers or pita chips keep separate for meal prep
- 1/2 cup almonds or pistachios optional
For the Italian Herb Yogurt Dip
- 3/4 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Italian seasoning
- 1 small garlic clove finely grated
- 2 tbsp grated Parmesan optional
- salt and black pepper to taste
Instructions
- Stir together Greek yogurt, olive oil, red wine vinegar (or lemon juice), Italian seasoning, grated garlic, and optional Parmesan. Season with salt and pepper.
- Divide dip into 4 small condiment cups.
- Prep the mix ins: slice cucumber, drain roasted peppers and artichokes, and portion olives and tomatoes.
- Assemble 4 containers with turkey pepperoni, mozzarella, olives, tomatoes, cucumbers, roasted peppers, and optional artichokes.
- Add crackers and optional nuts. For best texture, keep crackers separate until serving.
- Nestle a dip cup into each container, cover, and refrigerate until ready to eat.
Notes
Meal prep tip: Keep crackers in a separate baggie so they stay crisp. Pat cucumbers dry and drain jarred items well to prevent extra moisture.
Storage: Refrigerate up to 4 days. Dip keeps up to 5 days.