Easter Bunny Veggie Tray
Submitted by: brookesmommy (see all recipes) | Source: Shana Elliott
- Servings: 8 - Appetizer
- Prep Time: 45 min.
- Total Time: 45 min.
Ingredients:
| 1 | Loaf French Bread |
| 1 | Small Sized Round of Italian Bread |
| 1 | Medium Round of Italian Bread |
| 6 | Scallions |
| 3 | Raisins |
| Carrots, celery, broccoli, cauliflower - any raw veggies of your choice - washed and ready to serve | |
| Toothpicks, to assemble the bunny | |
| Veggie Dip Ingredients: | |
| 2 cup | Sour Cream |
| 1 cup | Mayonnaise |
| 1 tsp | Dill Weed |
| 1 tsp | Beau Monde |
| 1 tsp | Minced Onion |
| 1 tsp | Parsley |
Directions:
Mix together the ingredients for the vegetable dip and refrigerate. Let it chill for at least two hours for best flavor.
Cut the loaf of French bread in half (to make the ears). Carve a large circle out of the middle of the medium (round) bread (the bunny's belly). Try to be careful to reserve the bread that is carved out. You will flip this leftover piece over and it will become the bunny's tail.
Using toothpicks, assemble the general shape of the bunny on a decorative platter, leaving room for the vegetables. Attach the ears to the head with toothpicks, and do the same with the head to the belly. The "cottontail" is the part of the bread that was carved out, turned over...the fluffy part. Using a small knife, carve out tiny spots for the eyes and nose (raisins). This is where the raisins will sit. If they have trouble staying in, just dab a little of the veggie dip in, and it will keep them in. Next to the nose, use toothpicks to poke 3 holes on each side of the nose. Right before serving, insert the scallions into these holes (If you put the scallions in too early, they will wilt).
Once everything is assembled, add the dip into the bunny's belly, add the vegetables to the tray, and enjoy!
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