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Easter Bunny Veggie Tray Recipe

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This easy, colorful Easter Bunny Veggie Tray is a festive holiday appetizer that turns fresh vegetables and creamy ranch dip into an adorable bunny centerpiece. Perfect for Easter brunch, kid-friendly parties, or spring gatherings, it’s healthy, customizable, and guaranteed to get everyone reaching for seconds.

Ingredients

Scale
  • 1 cup ranch dip or Greek yogurt ranch dip
  • 1–2 cups cauliflower florets
  • 2–3 whole black olives
  • 2–3 baby carrots
  • Radishes, thinly sliced
  • Cherry tomatoes, a few
  • 1–2 cups baby carrots
  • 1 cup sugar snap peas or green beans
  • 1 large red bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced
  • 1–2 cucumbers, sliced into rounds
  • 1 cup broccoli florets
  • Celery sticks, cut into short pieces
  • Handful grape tomatoes
  • Fresh parsley, a few sprigs
  • Optional: Sliced radishes or colored bell peppers for extra color and crunch

Instructions

  1. Wash all vegetables thoroughly under cool running water. Pat dry with paper towels.
  2. Slice cucumbers into thin rounds, bell peppers into strips, celery into sticks, and radishes into thin slices. Cut cauliflower and broccoli into bite-sized florets. Peel carrots if desired.
  3. Place a small bowl of ranch dip in the center of your tray for the bunny’s face. Surround the bowl with a ring of cauliflower florets to create a fluffy bunny face outline.
  4. Use black olives for eyes (press gently into the dip), one olive for the nose, and two baby carrot pieces for teeth just below the dip bowl. Add sliced radishes or cherry tomatoes for rosy cheeks.
  5. On each side of the bunny face, create tall ears using rows of baby carrots for the outer edge. Line the inside with red bell pepper strips and a few radish slices for pink ear centers. Secure with toothpicks if needed.
  6. Below the face, create the bunny’s body with overlapping cucumber rounds. Add broccoli florets and snap peas around the body for extra green and texture. Place small clusters of baby carrots or celery sticks on each side for paws.
  7. Fill in any gaps with grape tomatoes, yellow bell pepper strips, and extra radish slices. Scatter parsley sprigs around the edges for garnish.
  8. Step back and check your bunny—adjust features as needed. Pat veggies dry again if they slide, and add more colorful veggies if desired.
  9. Serve immediately at room temperature, or cover tightly with plastic wrap and refrigerate for up to 4 hours. Add fresh parsley or extra dip just before serving.

Notes

Dry veggies thoroughly to prevent sogginess. Use toothpicks to secure bunny ears if needed, but remove before serving to kids. Customize with seasonal veggies or dips (hummus, Greek yogurt, dairy-free ranch). Prep up to 4 hours ahead and refrigerate. For vegan or dairy-free, swap ranch dip for hummus or vegan dip.

Nutrition

Keywords: Easter, bunny, veggie tray, holiday appetizer, healthy, kid-friendly, spring, ranch dip, vegetarian, gluten-free, party food

Find it online: https://blingbite.com/easter-bunny-veggie-tray-recipe-easy-colorful-holiday-appetizer/