Prepare all the vegetables you will be using. To prepare the vegetables, wash them and cut them into bite-sized pieces if necessary. Then, let them soak in a bowl of filtered water with ice until you are ready to assemble the board so they stay crisp. Also, make the dips and let them chill in the refrigerator until you are ready to assemble the board.

Pick the board you will be using. Make sure it is large enough to fit all vegetables, but not too big. After you pick the board, add separate bowls for each dip. Place the bowls throughout the board, not all in one area.

Add some vegetables to different areas of the board. Place the larger vegetables first since they take up more space. We placed the celery and carrots in their own sections.

Finish filling in the board with the rest of the vegetables. We filled in the remaining sections of the board with cucumber, bell peppers, jicama, and tomatoes.

Transfer the chilled dips to the bowls on the board. Also, garnish the top of the dips to elevate their visual appeal. Add more blue cheese crumbles to the blue cheese dip, toasted sesame seeds to the hummus, and chopped basil to the cottage cheese dip. Next, garnish the board with fresh herbs such as thyme or rosemary. Once assembled, serve and enjoy.