How to Make an Easter Bunny Veggie Tray

Easter Bunny Veggie Tray is an adorable and easy Easter appetizer that comes together quickly. With a little creativity you can arrange fresh vegetables into a charming bunny shape that’s perfect for holiday gatherings. The tray pairs beautifully with a creamy dill dip that you can make ahead to save time.

This recipe yields about 2 cups of dill dip and provides plenty of fresh veggies, crackers and cheese for a crowd. It’s a healthy starter for Easter dinner and a fun way to get kids excited about vegetables.

Easter Bunny Veggie Tray Ingredients

Gather these ingredients before you start. Amounts and full instructions are provided in the recipe card below.

• Cauliflower
• Broccoli
• Celery
• Ritz crackers
• Cubed cheese
• Baby radishes
• Baby carrots
• Cucumber
• Red bell pepper
• Grape tomatoes
• Asparagus
• Kalamata olives
• Mayonnaise
• Sour cream
• Dried parsley
• Dried dill
• Onion powder
• Salt
• Worcestershire sauce
• Fresh lemon juice
• Black pepper

How to Make an Easter Veggie Tray

Step 1. Make the dill dip

Combine all dip ingredients in a small bowl: mayonnaise, sour cream, dried parsley, dried dill, onion powder, salt, Worcestershire sauce, fresh-squeezed lemon juice and black pepper. Stir until smooth, then refrigerate while you arrange the tray so the flavors meld.

Step 2. Assemble the veggie tray

Place a medium ramekin in the center of an oval platter or cutting board (recommended size about 18×14 or 20×14). On opposite sides of the ramekin arrange small piles of cauliflower and broccoli to form the bunny’s cheeks and head area.

To create ears, place two lines of Ritz crackers stacked end to end on either side above the ramekin. Use 1–2 crackers at the tip of each ear to round the shape. Position the cracker fronts facing inward toward each other.

Place celery sticks along the inner sides of the cracker ears to support them, then tuck in cube cheese in the center of each ear for weight and visual interest.

Alternate layers between the broccoli and cauliflower sides to balance the tray. Arrange sliced radishes next to the celery, and place carrots and cucumber slices beside the cauliflower. Fill remaining gaps with chopped red bell pepper and grape tomatoes for color and texture.

Remove the dip from the refrigerator and spoon it into the ramekin placed in the center of the tray.

Step 3. Make the bunny face

Smooth the top of the dip, then create the bunny face using simple vegetable pieces. Place two pitted kalamata olives in the upper third of the ramekin for eyes. Center a grape tomato for the nose. Slice one kalamata olive lengthwise into three thin strips and arrange them to form a small mouth.

Use three asparagus pieces on each side of the ramekin to simulate whiskers. Adjust placement until the face looks balanced and friendly.

FAQs

Recipe Tips

• The vegetable list is a suggestion—use your favorites. Choose items that clearly define the ears, eyes and whiskers to keep the bunny design recognizable.
• Use an oval platter about 18×14 inches or a 20×14 cutting board to give yourself enough space for the ears and face.
• Prepare the dip first and chill it while you arrange the vegetables; this saves time and ensures the dip is flavorful.

Easter Bunny Veggie Tray — Recipe Card

Author: Emily

Prep Time: 15 mins | Total Time: 15 mins | Servings: 10 | Calories: 255 kcal

Ingredients

For the Veggie Tray

• 2 cups cauliflower
• 2 cups broccoli
• 4 stalks celery, cut into 3″ sticks
• 2 sleeves Ritz crackers
• 1/2 cup cubed cheese
• 1/2 cup baby radishes, thin rounds
• 1/3 cup baby carrots
• 1/2 cucumber, thin rounds
• 1 red bell pepper, thinly chopped
• 1/2 pint grape tomatoes
• 6 asparagus stalks, cut into 4″ pieces
• 3 pitted kalamata olives

For the Dill Vegetable Dip

• 1 cup mayonnaise
• 1 cup sour cream
• 1 tbsp dried parsley
• 1½ tbsp dried dill
• 1 tsp onion powder
• ½ tsp salt
• 1 tbsp Worcestershire sauce
• 2 tsp fresh lemon juice
• ½ tsp black pepper

Instructions

1. In a small bowl, mix all dip ingredients until smooth. Refrigerate while assembling the tray to let flavors meld.
2. Place a medium ramekin in the center of an oval platter. Arrange cauliflower and broccoli on opposite sides of the ramekin to define the head and cheeks.
3. Create ears above the ramekin using two lines of crackers on each side. Add celery behind the cracker ears for support and place cubed cheese inside each ear.
4. Alternate layers of vegetables from broccoli to cauliflower sides. Add radishes next to celery, carrots and cucumber beside cauliflower, and fill any gaps with red pepper and tomatoes.
5. Spoon chilled dip into the ramekin and smooth the surface. Make the bunny face: two olives for eyes, a grape tomato for the nose, thin olive slices for the mouth, and asparagus pieces for whiskers.
6. Serve immediately or keep refrigerated until serving. Add delicate garnish just before guests arrive for best presentation.

Nutrition (per serving)

• Calories: 255 kcal
• Carbohydrates: 8 g
• Protein: 4 g
• Fat: 24 g
• Sodium: 380 mg
• Fiber: 2 g
• Vitamin A: 1675 IU
• Vitamin C: 48 mg

The nutrition information is an estimate and may vary. Use it as a general guide.

If you try this Easter Bunny Veggie Tray, enjoy arranging the vegetables and have fun with the presentation—it’s a simple way to make your holiday table festive and fresh.