Two Days Before: Prepare the dips. Mix the artichoke-spinach dip ingredients (sour cream, cream cheese, mayo, artichokes, spinach, Parmesan) but do not bake. Mix the ranch dip (sour cream, cream cheese, mayo, chives, ranch seasoning). Store both in airtight containers in the fridge. Cook and halve the baby potatoes; store in a bowl of cold water in the fridge.

The Day Before: Stuff dates with goat cheese, wrap with half-slice of bacon, and place on a parchment-lined baking sheet. Wash and cut all crudité vegetables; store in airtight containers with a damp paper towel. Slice tomatoes for sliders and prep any other cheeses.

Party Day Morning: Assemble Caprese skewers by threading a tomato, mozzarella pearl, and basil leaf onto small skewers. Arrange on a platter, drizzle lightly with olive oil, and cover tightly. Form slider patties by gently combining ground meats and onion soup mix; make small, thin patties with a dimple in the center. Cover and refrigerate. Set out all serving platters, bowls, and utensils.

Before Serving - Hot Items: Preheat oven to 425°F (220°C). Drain and pat potato halves dry. Toss with olive oil, Parmesan, garlic powder, paprika, salt, and pepper. Roast for 20-25 minutes until crispy. Bake bacon-wrapped dates at 400°F (200°C) for 15-20 minutes, flipping halfway, until bacon is crisp. Bake artichoke-spinach dip at 375°F (190°C) in a baking dish for 20-25 minutes until bubbly and golden.

Before Serving - Sliders: Preheat oven to 375°F (190°C). Heat a skillet over medium-high heat. Cook slider patties for 2-3 minutes per side. Transfer to a baking sheet, top with cheddar cheese, and bake for 1-2 minutes to melt.

Assembly: Build the grazing board by placing dip bowls first, then arranging toasted baguette slices, crackers, and crudité in colorful groups. Fill spaces with dates and potato bites. Place slider patties with buns, lettuce, and tomato for self-assembly. Garnish all dishes with fresh herbs, a drizzle of olive oil, or balsamic glaze as desired.