A Turkey Crudité always makes for a great Thanksgiving appetizer! Whether you're using it with veggies or savory appetizers, we're sharing how to make it!
Things You'll Need: Celery
Heluva Dip (or any dip you prefer)
Large serving platter
Wash and dry your veggies.
How To Make:
Chop your celery pieces into a bit bigger than bite-sized pieces.
On your large serving platter, place the celery along the outer lining of the platter. Make sure if covers most of the platter.
Add a layer of carrots under the celery. You'll want to make the carrot 'line' shorter than the celery.
You'll want to chop, skin, and throughly clean out all the peppers. They should be thinly chopped, vertically. Set aside.
For one of the peppers (doesn't matter which color), you'll want to chop the bottom off. This will serve as the main body of the Turkey. Set aside.
Cut a super tiny piece of pepper off. This will serve as the Turkeys beak. Set aside.
In a small bowl, place the dip of your choice inside.
Place the bowl with the dip in the middle of the platter, a bit under the carrots.
Along the bowl, place your layers of peppers. The color placement doesn't matter, as long as you can see all three pepper colors. Do not wrap around the whole dip bowl, save a tiny bit of room on the bottom.
Take the bottom of the pepper that was set aside. Dip the googly eyes in the dip, make sure it doesn't drown in dip. The dip serves as 'glue' for the eyes and beak. Place the eyes on the bottom of the pepper.
Do the same for the beak - place in the dip. Then stick on the Turkey face, slightly below one of the eyes.
Serve and enjoy!
If you make this crudité, share it with us on Instagram @limorloves!
Disclaimer: This post is not sponsored. Heluva Dip has previously been a sponsor of LS Media Inc, which owns limorloves.com