Family and friends will gobble up this cute and creative crudité appetizer during Thanksgiving.
* The amount of ingredients may depend on size of serving platter and dip bowl.
1 to 2 containers of Lakeview Farms® Classic Veggie Dip
1 red bell pepper cut into sticks
1 yellow bell peppers cut into sticks
1 orange bell pepper cut into sticks
1 package baby carrots
2 heads of broccoli cut into florets
1 head of cauliflower cut into florets
1 small yellow squash
Pour one to two containers of Lakeview Farms® Classic Veggie Dip into a bowl, depending on the size of the bowl.
Place bowl containing dip at the bottom of a large round platter.
Arrange vegetables in layers around bowl on the platter to form the turkey’s tail feathers.
Cut a curved piece off of the bottom of a red bell pepper to form the turkey’s skin flap. Cut a triangle out of an orange bell pepper for the beak. Secure both onto the rounded yellow squash head with toothpicks. Use a toothpick or knife to carve two shallow holes above the beak and gently push peppercorns into the holes for eyes.
Carefully place squash into the dip at the top of the bowl, letting the head lean against the rim of the bowl of dip. Prop up with a toothpick if necessary.
Use two orange bell pepper sticks as legs and place into the bottom of the dip, letting them rest against the sides. Cut two wing shapes out of the yellow bell pepper and let them hang off the sides of the bowl in the center.