No Cook Ham and Cheese Kebabs with Ranch

Crisp cucumbers and sweet tomatoes, woven onto cake pop sticks with salty ham and sharp cheddar cheese. A quick dip in ranch, and you have a sensational, hand-held treat!

I made these for lunch this week because we were racing around - in and out - and needed something fast, fresh and fabulous (and healthy). And portable! I chose cucumbers and tomatoes, but you can load up these kebabs with your favorite vegetables, cheeses and meats. Try zucchini, yellow squash, roast beef, turkey, Swiss, provolone, mozzarella, pickles, pickled peppers, bell peppers, mushrooms, olives, and more. You can also serve the kebabs with your favorite dressing, like Thousand Island, blue cheese, balsamic vinaigrette, and Italian. These are great for picnics, school lunchboxes, work, the beach... they're super transportable, you can bring them everywhere!

Why cake pop sticks? I like using cake pop sticks because I find wooden skewers super pointy on the end (and sometimes they splinter). Cake pop sticks are perfect – and no risk of poking!

No Cook Ham and Cheese Kebabs with Ranch

1 English (seedless) cucumber, cut into bite-size pieces
16 grape or cherry tomatoes
6 ounces cheddar cheese, cut into bite-size pieces
6 ounces thinly sliced ham of choice (I used Black Forest)4 ranch cups for serving (or pour ranch dressing into travel-size dipping cups)
Cake pop sticks or wooden skewers

Skewer alternating pieces of the cucumber, tomatoes, ham and cheese onto the cake pop sticks or skewers (if you’re worried about squishing the tomatoes, use a wooden pick to start the holes in the tomatoes and then press the cake pop stick through). 
Store the kebabs in an airtight container in a cooler. Serve the kebabs with the ranch dip.

Serves 4