Rinse your veggie thoroughly. Slice cucumbers into round. Slice carrots and celery into sticks. Cut the orange bell in half - the bottom half will be your turkey face. Slice the remaining pepper and the red and yellow bell peppers into sticks.
On a large oval or circle serving tray, begin to arrange the veggies. Following the photo, start with the snow peas and arrange on the top of the tray in a semicircle. Next layer cucumber rounds on the top peas in the same formation. Then layer carrot and bell pepper sticks in the center of the tray to resemble turkey feathers.
Add the bowl of ranch dip under the bell pepper sticks. Add broccoli florets just above the bowl. Lay the celery sticks vertically under the ranch bowl.
To create the turkey face, place the orange bell pepper half cut side down lightly on top of the ranch dip. Cut a beak and gobbler out of the remaining bell pepper pieces. For the eyes, you can use sliced olives, googly eyes, or candy eyes. Attached with a small dot of ranch dip.
Ranch Dip
In a food processor, add clove of garlic and pulse until minced. Add the herbs to the processor and pulse until they are finely minced as well.
Add the Greek yogurt, buttermilk and salt and pepper. Process until everything is combined. Transfer to small bowl and refrigerate until ready to serve.