Turkey Veggie Tray
This cute Thanksgiving turkey veggie tray is a fresh and colorful appetizer centerpiece that is the perfect addition to your holiday spread. Kids love to help!
Ingredients
- 1 baby romaine lettuce
- 1 stalk celery , sliced into 3-inch pieces
- 1 english cucumber , sliced
- 1 red bell pepper , sliced
- 8 ounces carrots , sliced
- 1-2 cups black olives
For turkey dip:
- 1 cup dill dip
- 1 yellow bell pepper
- 1 mini yellow pepper
- 2 candy eyes
- 2 baby carrots
Instructions
- Wash and dry veggies. Wash vegetables, slice and allow to air dry. Gather a large oval or circle platter. Place bowl for the veggie dip in the bottom center of the platter.
- Make your turkey face and body. Then cut the bottom of the bell pepper off and place at the top of the bowl. Place two candy eyes on top and cut a little sliver from a red bell pepper to make the beak. Then slice the mini pepper in half for the wings. Next slice the carrot in half and carve out the feet. Then place onto the bottom of the bowl.
- Add turkey feathers. Start at the top of the plate and add the romaine lettuce all around the top. Then layer the celery and cucumber.
- Add remaining veggies. Next add the bell pepper and baby carrots. Place olives on the bottom of the platter and serve.
Notes
Dill dip: For the bowl I love to use this dill dip or ranch dressing. You could even use a hummus.
Make ahead: This veggie tray can be made ahead of time. Cover the dip with plastic and wait to add the olives and bell pepper turkey on top of the dip until ready to serve.
Nutrition
Calories: 67kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 289mg, Potassium: 169mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3873IU, Vitamin C: 51mg, Calcium: 44mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
