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Turkey veggie platter with celery, carrots, radishes, cucumber, and ranch dip in an orange bell pepper
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Turkey Veggie Platter

A colorful turkey veggie tray made with fresh vegetables and ranch dip served in an orange bell pepper. A fun and easy Thanksgiving appetizer for kids and adults.
Prep Time20 minutes
Assembling20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Yield: 16 servings
Calories: 49cal
Author: Melissa Haines

Materials

  • 4 oz. Green leaf lettuce prewashed
  • 1 bunch Celery approximately 1 bunch, cut into sticks
  • 1 LB. Baby carrots approximate
  • 8 Radishes approximate - 1/2 bunch
  • 1-2 Cucumbers sliced
  • 1 Orange bell pepper 1
  • 1 Yellow bell pepper 1
  • 2 Sliced black olives
  • 3 slices of Sharp Yellow cheese
  • 1 samll slice of Salami, pepperoni, or similar meat You'll need very little
  • .5 Hidden Valley Ranch dip mix packet
  • 1 cup Sour cream or enough to fill your pepper belly

Instructions

  • Prepare the vegetables and ranch dip. Cut the celery into sticks and slice the cucumbers and radishes. Mix Hidden Valley Ranch dip mix with sour cream according to the package directions. Hollow out the orange bell pepper to hold the dip.
  • Spread the loose green lettuce around the 15-inch round serving platter.
  • Arrange celery sticks in a fan shape around the platter. Trim some ends to a point to fill gaps along the curve.
  • Arrange the baby carrots just inside the celery, following the feather shape.
  • Place the orange bell pepper filled with ranch dip near the bottom center of the platter.
  • Layer overlapping cucumber slices above the bell pepper to build up the turkey's body and support the radishes.
  • Tuck sliced radishes around the cucumbers.
  • Choose a cucumber slice for the turkey's head. Add sliced black olives for eyes, a triangle of yellow cheese for the beak, and a small oval of salami for the wattle.
  • Cut feet from yellow cheese and place them below the body. Slit yellow bell pepper rings, gently fan them open, and trim them to fit around the turkey's feathers.

Notes

nutrition values are only an estimate 
  • Trim the celery: Cut a few ends into points so the straight celery sticks can fit together around the curved tail.
  • Build up the cucumbers: I initially tried adding the radishes first, but realized layering the cucumbers underneath helped support the radishes.
  • Make bell pepper fans: Cut a slit into a yellow bell pepper ring, open it into a fan, and trim to fit the curved feathers.
Vegetable quantities are approximate. Depending on the size of your vegetables and how closely you arrange them, you may need a little more or less to fill a 15-inch round platter.

Nutrition

Calories: 49cal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4798IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 0.5mg