Star Spangled Snack Tray

Staff Writer
Baystateparent Magazine

Get festive this Fourth with a kid-style charcuterie board. We included two dips perfect for summer: Creamy Fruit Dip and Black Bean Salsa. To up the cute factor, we decked it out with some star spangled snacks like cheese and tomato skewers and patriotic pretzels. A star-shaped cookie cutter for fruit, chips, and cheese takes it up a notch. 

Creamy Fruit Dip 


1 3.4 oz. box instant vanilla pudding mix

1 8 oz. container cool whip (thawed)

1 32 oz. container low fat vanilla yogurt 


In a large bowl mix cool whip and yogurt. Stir in dry pudding mix until no visible lumps. 

Cover and refrigerate at least 3 hours before serving. (Will keep in fridge for up to 5 days.) 


Black Bean Salsa 


1 16 oz can black beans

1 12 oz can shoepeg corn

1/4 cup cilantro (roughly chopped)

1 medium purple onion (chopped)

4 medium tomatoes (chopped)

I jalapeño pepper (seeded and finely chopped)

1 tablespoon vegetable oil

3 tablespoons fresh squeezed lime juice

1 teaspoon salt

1 teaspoon garlic powder


Rinse and drain beans and corn. In a large bowl, mix drained beans, corn, onion, cilantro, tomato and jalapeño. Add salt, garlic powder, oil and lime juice.

Cover and refrigerate 2-4 hours before serving.

Note: Adjust the amount of jalapeno to your family’s taste. 

To make patriotic chips for dipping: Use a star cookie cutter to cut shapes out of 6-8 corn tortillas. Brush each side with oil and sprinkle with sea salt. Bake at 350 for 10 minutes, turning over halfway through. Cool on paper towels.