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–+ servings
Three small bowls of healthy vegetable dip are decorated with colorful veggies, breadsticks, and cut vegetables shaped like turkeys. Displayed on a wooden board atop a gray surface.
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Turkeys to My Heart

Prep Time50 minutes
Servings: 3 people

Ingredients

  • 500 grams sour cream creme fraiche
  • 2 heaped tsp onion powder
  • 1 heaped tsp sea salt
  • 3 heaped tsp dried dill powder
  • 1/2 tsp white pepper
  • 1 clove minced garlic
  • 6 tablespoons hummus
  • 15 breadsticks
  • 1 red pepper
  • 2 carrots
  • 6 candy eyes
  • round cookie cutter
  • flower cookie cutter
  • large petal-shaped cookie cutter

Instructions

  • Mix the sour cream (creme fraiche) with sea salt, white pepper, onion powder, dill powder and garlic.
  • Fill the dip and hummus into separate bowls.
  • Slice a carrot and use the flower cutter for the turkey’s feet. Trim the flower into a rounded shape with the round cutter.
  • Cut carrot slices and red pepper into feathers using the large petal-shaped cutter. You can use the same cutter to make smaller feathers, too.
  • Trim the turkey’s wattle (the red thing) out of red pepper.
  • Cut a triangle for the beak out of carrot.
  • Top the bowls with breadsticks, carrot and red pepper feathers.
  • Add on candy eyes (or make eyes out of cucumber peel and a metal straw)
  • Arrange the beak, the wattle and the feet.
  • Serve.

Video

Notes

To save time, just cut the red pepper and carrots into long batons and skip the feathers part.