• 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.