Turkey Veggie Tray

This turkey veggie tray arranges crunchy fresh vegetables around creamy dip to make a cute Thanksgiving appetizer that's fun to serve and eat.

Course Appetizer, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 72kcal

Line your charger plate with parchment paper, trimmed to fit the circle.
Start by cutting the bottom off the red pepper. Set that aside so you don’t accidentally cut it. That will be your turkey face.
1 large red pepper
Now chop the rest of the red pepper into 1/2 inch strips.
Chop the celery sticks to the same length as the red pepper slices.
5 to 6 celery stalks
Cut the cucumber into 1/4-inch thick slices.
1 large English cucumber
Place your vegetable dip bowl at the bottom center of your charger plate.
Add a row of cucumbers around the sides and top of the charger. Leave enough room between the bowl of dip and the cucumbers for a row of carrots and a row of celery.
Layer 2 more rows of cucumbers around the plant, each overlapping the previous row.
Next arrange the celery and red pepper, alternating them and overlapping the cucumber slices.
Finally add a row of carrot sticks around the edge of the bowl. These should overlap the celery and red pepper. Save one carrot for the beak.
1½ cups baby carrots
Cut the tip off one carrot. Then cut a “v” out of the center on the rounded side to make the turkey beak.
Spread a little veggie dip on the back of your carrot mouth and place it in the center of the turkey face.
1½ cups vegetable dip
Do the same with the candy eyeballs and arrange them slightly above the mouth.
2 candy eyeballs
Add the rest of your veggie dip to a shallow white bowl.
Set the turkey face in the center top of the bowl, slightly over the top lip of the bowl.