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Easy Easter Bunny Veggie Tray with Ranch Dip Perfect for Kids Party

Easy Easter Bunny Veggie Tray - featured image
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A playful and festive veggie tray shaped like an Easter bunny, paired with a homemade ranch dip. Perfect for kids’ parties and spring gatherings, this tray encourages healthy snacking with simple ingredients and quick assembly.

Ingredients

Scale
  • 1 large head of broccoli (for the bunny’s face and body)
  • 2 red bell peppers, sliced into long strips (for bunny ears)
  • 1 cup baby carrots (for whiskers and accents)
  • 1 cup cherry tomatoes (for vibrant pops of red)
  • 1 cup sugar snap peas (for crisp green details)
  • 1 cucumber, sliced into rounds (for base layer or eyes)
  • 1 cup sour cream or Greek yogurt (for ranch dip)
  • ½ cup mayonnaise (light mayo optional)
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives (optional)

Instructions

  1. Rinse all vegetables thoroughly under cold water and pat dry.
  2. Cut broccoli into small florets about 1 to 1.5 inches.
  3. Slice red bell peppers lengthwise into long strips about 1 inch wide to mimic bunny ears.
  4. Cut cucumber into 1/4-inch thick rounds and arrange in a rough oval shape on the platter to form the bunny’s face outline.
  5. Place broccoli florets inside the cucumber oval to fill in the face and body area.
  6. Arrange two large red bell pepper strips at the top of the broccoli face as bunny ears, angling them slightly outward.
  7. Use baby carrots to create whiskers fanning out on either side of the bunny’s nose area.
  8. Add snap peas near the base of the ears or as accents around the tray.
  9. Place a single cherry tomato in the center bottom of the broccoli face as the bunny’s nose.
  10. For eyes, place two cucumber slices with a tiny piece of black olive or small tomato seed in the center for pupils.
  11. In a medium bowl, combine sour cream or Greek yogurt, mayonnaise, dried dill, garlic powder, onion powder, salt, black pepper, and lemon juice. Whisk until smooth.
  12. Fold in chopped fresh chives if using.
  13. Spoon the ranch dip into a small bowl and place it strategically on the tray near the bunny’s face or serve on the side.
  14. Optional: Insert toothpicks at the base of pepper strips to help ears stand up (keep out of reach of children).
  15. Serve chilled or at room temperature.

Notes

Soak carrots and snap peas in ice water for 10 minutes before arranging to keep them extra crunchy. Use a sharp knife for clean, even slices. Make ranch dip fresh for best flavor or prepare up to 3 days ahead and store refrigerated. For allergy-friendly options, swap dairy ingredients with coconut yogurt and vegan mayo. Arrange veggies the night before and refrigerate, adding dip last minute to keep it fresh.

Nutrition

Keywords: Easter, veggie tray, kids party, healthy snacks, ranch dip, vegetable platter, spring recipe, easy appetizer

Find it online: https://gleefulfork.com/easy-easter-bunny-veggie-tray-with-ranch-dip-perfect-for-kids-party/