Thanksgiving Turkey Vegetable Tray Recipe and Homemade Ranch Dip

5 from 1 vote

With Turkey day right around the corner, it is time to break out our Thanksgiving turkey vegetable tray recipe and homemade ranch dip.

Prep Time45

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Holiday vegetable trays, Kid-friendly recipe, Thanksgiving Side Dish, Vegetable turkey centerpiece

Servings:

Calories: 172kcal

1 green bell pepper sliced into strips
1 red bell pepper sliced into strips
1 yellow bell pepper sliced into strips, except cut off the bottom to use as the turkey face
1 orange bell pepper sliced into strips
1 pound baby carrots
1 head broccoli cut into florets
1 English cucumber sliced
6 ounces black olives 1 can
Your favorite vegetables that you want to include
Candy eyeballs or "googly" plastic eyeballs

To make the dip, whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl; add salt and pepper to taste.
Place dip in a small bowl.
Place bowl at the bottom of a large serving platter, as this will be the body of the turkey, take one of the bell peppers (any color you want) and slice off the bottom - this will be the turkey's face. Place it near the top of the bowl. You can also make a beak out a piece of the orange bell pepper if desired and place eyes on the turkey face as well!
Wash, cut, and prep all the vegetables, then start assembling them by arranging the first layer of "turkey feathers" along the outer edge of the platter (I recommend using a large circle plate or platter).
Continue layering the rest of your vegetables in a "rainbow formation" (or half circles) on your platter, surrounding the "turkey body" (aka your vegetable dip). Add in olives in any half circle on your turkey or as a filler. Be sure to slightly overlap each layer of vegetables so that it looks like turkey feathers.
Continue until you have used up all your vegetables and serve!