How to Create a July 4th Grazing Board Using Only Trader Joe’s Finds

Best of all, this hearty board can double as a meal. Just throw some corn on the grill and slice up a watermelon, and your party is set. The hardest part is mastering my aluminum foil moat trick, but provided you can fold foil, you can conquer this. (The key is using heavy-duty aluminum foil, which holds its shape well.)

Ready to impress everyone this Independence Day? Here’s exactly what to do.

*Why Trader Joe’s? Because they have a solid selection of ready-made dips and sides, and I have it on good authority it’s our readers’ favorite grocery store.

• 1 bag blue corn tortilla chips
• 3 slices white cheddar cheese
• 6 hot dogs
• 6 split-top hot dog buns
• 1 quart strawberries
• 1 (12-ounce) container Buffalo chicken dip
• 1 (10-ounce) container white queso dip
• 1 (12-ounce) container pico de gallo or chunky salsa

1. Divide the baking sheet into three zones: The upper third of the pan will be (1) a top left square area for holding the blue corn tortilla chips and cheese stars, which you’ll add last; (2) a top right aluminum foil “moat” for holding dips; and the bottom two-thirds of the pan will be for zone (3), where you create stripes of hot dogs and strawberries.

2. Create the aluminum foil moat: Trim a piece of aluminum foil so it’s as wide as the top right section of the tray and as long as the tray itself. Press the foil so it curls around the edge of the top edge of the baking sheet. Then, about an inch to an inch and a half down, crinkle up the foil, making a little wall. Repeat one more time, and do the same along the left edge of the foil. You can also fold a strip of aluminum foil and place it along the left-hand side and bottom edge of the “moat” to give it further support.

3. Cut out about 5 or so cheese stars. Set aside.

4. Boil or grill the hot dogs until they’ve plumped up and are dark pinkish-tan (about 5 to 6 minutes for boiling; 1 to 2 minutes per side when grilling). Place in buns and cut in half or thirds for a more snackable appetizer.

5. Warm the white queso according to the package’s instructions.

6. Assemble the board, starting at the bottom: Create a row of hot dogs, then a row of (washed and dried) strawberries—or red grapes, apple slices or raspberries!—then another row of hot dogs. Pour blue tortilla chips into the top left zone, topping with cheese stars. (You can set aside the remaining chips in a bowl to serve nearby.) In the aluminum foil moat, add Buffalo chicken dip in the bottom row, white queso in the middle and salsa to the top row. Serve.

There are no rules here. I used pico de gallo, but any chunky salsa is great here, since it’s less runny, but you could also heat up a can of Trader Joe’s turkey chili with beans and make it more of a chili cheese dog bar. Or swap the Buffalo chicken dip for pimiento cheese dip (which, yes, neither is really “red” but we’re taking a few liberties here in the name of liberty, justice and great snacks for all).

Not into queso? The tzatziki dip is a refreshing option, as is the chicken uncured bacon ranch dip.

To that end, if you’re not feeling hot dogs—admittedly, you’re kind of ruining my theme here, but I’ll play your game—you could do rows of charcuterie instead: crackers, salami, white cheeses, prosciutto, go ham! Literally!