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Large round tray with arranged vegetables shaped like a turkey and a small bowl of Ranch dip.
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5 from 72 votes

Turkey Veggie Tray

This Turkey Veggie Tray is a colorful Thanksgiving appetizer made with fresh vegetables and ranch dip arranged to look like a turkey. It is easy to assemble, fun for kids to help make, and cute enough to double as a centerpiece.
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Turkey Veggie Tray
Servings: 25
Calories: 35kcal
Author: Erica Walker

Ingredients

  • 8 ounces sour cream
  • 1/2 pkg dry ranch dip mix
  • 5 ribs celery (or 1 stalk)
  • 1 cucumber
  • 8 ounces baby carrots (or rainbow carrots)
  • 8 ounces sugar snap peas
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 carton cherry tomatoes
  • 2 bell peppers

Instructions

  • Wash and thoroughly dry all vegetables. Combine sour cream and ranch dip mix in a small bowl and place the bowl near the bottom edge of a large serving platter. Peel and cut cucumber into spears and cut celery into 4 to 5-inch sticks.
    Large round plate with small bowl of Ranch dip.
  • Arrange the cucumber and celery around about two-thirds of the platter in a fan shape, allowing about 1 inch of the vegetables to hang over the edge if desired.
    Large round plate with celery stalks and sliced cucumbers arranged at top of the plate. Small bowl of ranch dip on the bottom of the plate.
  • Layer the carrots over the cucumber and celery. Add the sugar snap peas in another curved row so the vegetables slightly overlap.
    Large round plate with arranged celery stalks, sliced cucumbers, sugar snap peas and colored baby carrots. Small bowl of ranch dip on the bottom of the plate.
  • Arrange the broccoli and cauliflower tightly around the dip bowl. Fill the space between the cauliflower and snap peas with cherry tomatoes.
    Large round plate with arranged celery stalks, sliced cucumbers, sugar snap peas, colored baby carrots, broccoli, cauliflower and purple cauliflower. Small bowl of ranch dip on the bottom of the plate.
  • Cut the bottom from one bell pepper and place it at the top of the dip bowl for the turkey face. Add candy eyes and use the pointed end of a baby carrot for the beak.
    Colorful vegetables arranged like a turkey face with candy eyes and carrot beak.
  • Slice the remaining bell peppers and arrange them with the remaining carrots to finish the colorful feathers and wings. Refrigerate until ready to serve.
    Large round tray with arranged vegetables shaped like a turkey and a small bowl of Ranch dip.

Video

Notes

  • Thoroughly dry the vegetables before arranging them so the tray doesn't get watery.
  • A large, shallow platter makes the turkey shape easiest to arrange.
  • Leave a few leaves attached to the celery for a feathery look.
  • The vegetables can be prepped ahead and the complete tray can be assembled up to about 24 hours before serving.
  • Hummus, dill dip, or another favorite veggie dip can replace the ranch dip.
  • Other vegetable ideas include black olives, pickles, radishes, mini bell peppers, mushrooms, pickled beets, green onions, and parsley.
  • Use black olive pieces instead of candy eyes if desired.
  • Keep extra vegetables refrigerated so you can refill the platter as needed.

Nutrition

Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1797IU | Vitamin C: 29mg | Calcium: 28mg | Iron: 1mg