Ingredients
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
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
Preparation
Step 1Onto 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.Step 2In 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.
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