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Yields: 1 Prep Time: 0 hours 20 mins Total Time: 0 hours 20 mins

Ingredients For the turkey 1 head butterhead lettuce 1 16-oz. bag baby carrots 1 green bell pepper, bottom removed and the rest cut into slices 1 red bell pepper, cut into slices 1 yellow bell pepper, cut into slices, plus one triangle for beak 1 large cucumber, cut into rounds 1 olive, sliced For dip 8 oz. cream cheese, softened 1 c. sour cream 1/2 c. parsley leaves 1/2 c. Dill 2 tbsp. chives 1 tbsp. fresh lemon juice 1 tsp. garlic powder kosher salt Freshly ground black pepper This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Onto a large plate, place a layer of butterhead lettuce. Next, add a layer of baby carrots on the top half of the plate. After the carrots, layer bell peppers just below in a half circle pattern. Below the peppers, create a large circle of overlapping cucumbers. Place a green bell pepper bottom in the center of the cucumbers, topped with a piece of yellow pepper for the nose and two olive slices for eyes. In a small food processor, combine cream cheese, sour cream, parsley, dill, chives, lemon juice and garlic powder. Season with salt and pepper and blend until smooth. Pour into bowl. Serve with turkey crudite.

Jon Boulton

Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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