Easter Veggie Tray
If you need to bring a vegetable tray to your Easter dinner, make this Easter Veggie Tray. Skip the store bought tray and make this festive veggie tray.
Servings: 10
Cost: $18.96, $1.90 per Serving
Ingredients
- 4 Carrots peeled and cut into strips
- 4 Ribs Celery
- 1 Cucumber sliced
- 1 pkg Ritz Crackers
- 1 Head of Broccoli chopped
- 1 Head of Cauliflower chopped
- 1 Red Bell Pepper sliced
- 4 Black Olives
- 1 Cherry Tomato
- 3 cups Ranch Dip
Instructions
- Pour 3 cups ranch dip into a medium serving bowl and place the bowl in the center of a large serving tray.
- Arrange 1 package Ritz crackers around the top of the bowl to form the outline of the bunny ears. Fill the center of each ear with 1 sliced red bell pepper.
- Place 1 cherry tomato in the center of the ranch dip to create the bunny's nose.
- Arrange 4 black olives above the tomato to create the bunny's eyes. Slice any remaining olives into small pieces and arrange them to make the bunny's smile.
- Cut a few pieces from the 4 celery ribs into thin strips and arrange them on each side of the nose to create the bunny's whiskers.
- Fill the remaining space on the serving tray with 4 carrots cut into strips, the remaining celery ribs, 1 sliced cucumber, 1 chopped head of broccoli, and 1 chopped head of cauliflower.
- Serve immediately and enjoy!
Notes
It’s best to serve this tray right after preparing. Store the leftover veggies in an airtight container in the refrigerator for up to 1 week. Keep the leftover dip in a separate container, covered for up to 5 days.
Nutrition
Calories: 363kcal | Carbohydrates: 15g | Protein: 4g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 729mg | Potassium: 540mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4898IU | Vitamin C: 96mg | Calcium: 75mg | Iron: 1mg
