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–+ servings
A festive Thanksgiving veggie tray recipe arranged in the shape of a turkey, featuring a variety of colorful raw vegetables and dip.

Thanksgiving Veggie Tray Recipe Everyone Asks For

This Thanksgiving veggie tray is a beautiful and nourishing appetizer that is perfect for the holidays. It's easy to make and is sure to be a crowd-pleaser.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 10 people
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Veggie Tray
  • 8 ounces snow peas or sugar snap peas
  • 2 medium cucumbers sliced into rounds
  • 2 medium carrots sliced into sticks
  • 1 medium red bell pepper sliced into sticks
  • 1 medium orange bell pepper bottom half for face, rest sliced into sticks
  • 1 medium yellow bell pepper sliced into sticks
  • 1 cup broccoli florets
  • 4 medium celery stalks sliced into sticks
For the Ranch Dip
  • 1 clove garlic
  • 1 tablespoon parsley fresh
  • 1 tablespoon dill fresh
  • 1 tablespoon chives fresh
  • 1/2 teaspoon onion salt
  • 1 cup Greek yogurt
  • 1/2 cup buttermilk
  • to taste salt and pepper
For the Turkey Face
  • optional sliced olives, googly eyes, or candy eyes for eyes

Equipment

  • Food processor
  • Serving tray
  • Small bowl

Method
 

  1. Rinse all vegetables thoroughly. Slice cucumbers into rounds. Slice carrots and celery into sticks. Cut the orange bell pepper in half; the bottom half will be used for the turkey face. Slice the remaining orange bell pepper and the red and yellow bell peppers into sticks.
  2. On a large oval or circle serving tray, arrange the vegetables. Start with the snow peas and arrange them on the top of the tray in a semicircle. Next, layer cucumber rounds on top of the peas in the same formation. Then, layer carrot and bell pepper sticks in the center of the tray to resemble turkey feathers.
  3. Place a bowl of ranch dip under the bell pepper sticks. Add broccoli florets just above the bowl. Lay the celery sticks vertically under the ranch bowl.
  4. To create the turkey face, place the orange bell pepper half, cut side down, lightly on top of the ranch dip. Cut a beak and gobbler from the remaining bell pepper pieces. For the eyes, use sliced olives, googly eyes, or candy eyes. Attach them with a small dot of ranch dip.
  5. For the Ranch Dip: In a food processor, add the garlic clove and pulse until minced. Add the fresh herbs and pulse until finely minced.
  6. Add the Greek yogurt, buttermilk, salt, and pepper to the food processor. Process until everything is combined. Transfer the dip to a small bowl and refrigerate until ready to serve.

Notes

This veggie tray can be prepared ahead of time. Store the dip separately and assemble the tray just before serving for the freshest presentation.

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