Turkey Veggie Plater
Prep
10 min
Serves
8
Calories
46/Serving
Ingredients
Directions
- Place the hummus container at the end of a round platter.
- Slice the bottom off of the red bell pepper and set aside. Discard the stem and seeds, then slice the rest of the pepper into sticks.
- Cut the Euro Bean The Gourmet Slicing Bean® in half and place all the way around the outer edge of the platter.
- Arrange red bell pepper sticks around the platter, slightly overlapping the inside ends of the Euro Bean The Gourmet Slicing Bean.
- Arrange yellow and orange bell pepper sticks around the platter, slightly overlapping the inside ends of the red bell peppers.
- Arrange slices of cucumber in a pile in the center of the bell peppers, just above the bowl.
- Place the red bell pepper end on top of the hummus, cut side down.
- Cut the ends off of a baby carrot, then cut a triangle out of one end and place it in the center of the bell pepper end for a beak.
- Place two mini chocolate chips above the carrot for eyes.
- Slice another baby carrot in half lengthwise and carve into legs with feet. Place them on top of the dip at the bottom of the bowl.
Cooking Tips
Make the night before to avoid a busy festive day!
Nutritional Facts
- Serving Size: 1
- Servings Per Recipe: 8
- Amount Per Serving: Calories 46
- Total Fat 1g (1% Daily Value)
- Saturated Fat 0.1g (1% Daily Value)
- Cholesterol 0mg (0% Daily Value)
- Sodium 4mg (0% Daily Value)
- Potassium 214mg (5% Daily Value)
- Carbohydrate 8.9g (3% Daily Value)
- Dietary Fiber 2.4g (8% Daily Value)
- Sugars 3.7g
- Protein 1.8g.
