Ingredients
Equipment
Method
- Line your charger plate with parchment paper, trimming it to fit the circle. Spoon the vegetable dip into a shallow white bowl and set it aside.
- Cut the bottom off the red bell pepper and save it for the turkey face. Slice the remaining pepper into ½ inch strips.
- Trim the ends off the celery stalks and cut them to match the length of the red pepper slices.
- Slice the cucumber into ¼ inch rounds.
- To make the turkey’s beak, cut the tip off one carrot and carve a small “v” shape.
- Place the dip bowl at the bottom center of the charger plate. On each side of the bowl, add a carrot, then slightly overlap a celery stick.
- Just below the celery, begin layering cucumber slices in a fan shape. Start with one full layer, slightly overlapping each slice. Add a second layer beginning at the second slice, then a third layer of four slices centered at the top.
- Alternate celery and red pepper strips above the cucumbers, overlapping slightly.
- Add a layer of carrots starting at the edge of the bowl and fanning outward over the celery and red pepper.
- Use a dab of vegetable dip to attach the carrot beak and candy eyeballs to the red pepper face. Place the face at the top center of the bowl, slightly overlapping the rim.
Notes
This veggie tray is designed for visual appeal and can be assembled ahead of time. Store covered in the refrigerator until ready to serve. The turkey face elements can be attached just before serving to maintain their placement.