Ingredients
– 1 cup baby carrots
– 1 cup celery sticks, cut into 3-inch lengths
– 1 cup cherry tomatoes
– 1 cucumber, sliced
– 1 yellow bell pepper, cut into strips
– 1 red bell pepper, cut into strips
– 1 small head of broccoli, cut into florets
– 1 cup green bell pepper, cut into strips
– 1 cup your favorite hummus
– 1 cup ranch dressing or any preferred dip
– Fresh herbs for decoration (e.g., parsley, dill)
– Optional: pita chips or crackers for serving
Instructions
Creating the Easter Bunny Veggie and Dip Platter is easy and fun. Follow these steps to assemble your masterpiece:
1. Prepare the Vegetables: Rinse and dry all vegetables. Cut them into appropriate sizes to create shapes for the Easter Bunny.
2. Create the Bunny Shape: On a large serving platter, arrange the baby carrots to form the bunny’s body and use the cucumber slices for the ears. Be creative!
3. Add Features: Use cherry tomatoes as the eyes and the nose. The broccoli florets can represent the bunny’s tail.
4. Fill the Platter: Surround the bunny with the various colored bell pepper strips, celery sticks, and sliced cucumbers to create a colorful border.
5. Add Dips: Place your hummus and ranch dressing in small bowls beside the bunny.
6. Decorate: Use fresh herbs to fill any gaps or adorn the platter creatively. You can also add a few pita chips or crackers for an extra crunch.
7. Chill (Optional): If you want to prepare the platter in advance, cover it with plastic wrap and refrigerate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 8
- Calories: 120 kcal
- Fat: 7g
- Protein: 4g