Thanksgiving Turkey Vegetable + Dip Board
Ingredients
Turkey Body
- 1 bunch celery, cut into thin 3 inch pieces
- 2 red peppers, sliced thin
- 4-6 carrots, peeled and cut into 3 inch pieces
- 1/2 large cucumbers, sliced ½ inch thick
- 10 cherry tomatoes
- 1 small head broccoli, cut into smaller pieces
Turkey Head
- 1 red bell pepper
- 2 chocolate chips
- end of a carrot for the nose
- thin piece of yellow or orange bell pepper
Ranch Dressing
- 1 cup cashews (soaked in hot water for 10 minutes)
- 1/2 cup + 2 tbsp water
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- sprinkle black pepper
- 1 tbsp fresh parsley chopped or 1 tsp dried parsley
- 1 tbsp fresh dill
Instructions
- Cut all of your vegetables for the dip board.
- Make your ranch dressing by soaking cashews in hot water for 10 minutes. Drain the cashews and add all of the dressing ingredients to a food processor or high speed blender and blend until smooth.
- Place your dip into a small bowl and then place it on the circular tray.
- Start with your celery and place those pieces around the entire outer part of the circle tray making the turkey tail.
- Then place your carrots around the tray slightly overlapping the tips of the celery.
- Next, place your peppers around the tray so they are slightly overlapping the carrots.
- Then place your broccoli florets around the dip bowl.
- Place the cucumbers between the broccoli and the peppers then sprinkle in the cherry tomatoes between the cucumber pieces.
- To make the turkey face, first cut off the base of the pepper. Then cut the end of a carrot or use the tip of a baby carrot to make the beak (use the end of a toothpick to hold this in place), a sliver of a yellow or orange pepper for the snood, and two chocolate chips for the eyes (I used mayo for the eyeballs).
- Serve and ENJOY!
Did you make this recipe?Tag @girlswhoeat!