Easter Bunny Veggie Tray & Homemade Buttermilk Ranch Dressing

This darling Easter Bunny Veggie Tray is a fun twist on the traditional veggie tray, and will be a huge hit at any Easter party!  It’s really easy to make, and everyone will love how cute it is, thinking that you spent hours putting it together, when really it only takes minutes!  The cute bunny is made by hollowing our some bread, and cutting another baguette in half, and is then filled with Homemade Buttermilk Ranch Dressing.  Add your favorite fresh vegetables to the platter, and enjoy!

I have been having so much fun this year, preparing for Easter.  We actually made this veggie tray back in March, for my birthday, when it was a little easier to get to the grocery store, allowing me a little bit of variety for the veggies.  But, with everything that is going on in the world right now, if all you can get at the grocery store is some cherry tomatoes, and baby carrots, it’ll be perfect!  My favorite thing about this recipe is how I can make it together with Anthony.  After I cut up all the veggies, he helped me assemble and decorate the bunny’s face.

Making Homemade Buttermilk Ranch Dressing is so simple.  It’s something you can whip up in only a few minutes, and you probably have all of the ingredients you need in your fridge and pantry.  Anthony actually made the dressing, it’s that easy.  This ranch dressing recipe uses buttermilk.  Buttermilk is a wonderful ingredient, and can be used for so, so many things, but buttermilk isn’t something that everyone has laying around their kitchen, and that’s ok, because buttermilk is probably one of the easiest things you’ll ever make, and is a great task to pass off to the kids while you prepare the vegetables to place around the platter.

How To Make Buttermilk

In a 1 cup liquid measuring cup, add 1 tbsp lemon juice or vinegar.  Fill up to the 1 cup line with whole milk.  Stir and let sit 5 minutes.

That’s it… seriously.  You’ll never buy Buttermilk again!

How To Make An Easter Bunny Veggie Tray

Prepare Buttermilk Ranch Dressing 
In a large bowl, whisk together 2 cups sour cream, 1 cup plain greek yogurt, ½ cup buttermilk, 1 ½ tbsp dried parsley, 2 tsp dried dill, ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp salt, ½ tsp black pepper and ½ tbsp lemon zest (from half a lemon) until well combined.  Cover with plastic wrap, and place in fridge for at least 30 minutes before serving.

Prepare Bread Bunny 
Cut each end off of a baguette into two, equal sized pieces to make ears.  Thinly slice the top off of a round loaf of bread, and carefully hollow out the inside to make the face.  Place a flour tortilla inside the bread bowl to act as a barrier for the dressing.  Arrange bread pieces in the center of a platter to make a bunny head with ears.  Fill the bread bowl with Ranch.  Make a face with black olives for eyes, a cherry tomato for the nose, and the green parts of green onions for whiskers.

Arrange Vegetables
Arrange your favorite fresh vegetables around the bunny.  We used cherry tomatoes, snap peas, red, yellow and green bell peppers, broccoli, celery, baby carrots and cucumber.

What To Do With Leftovers 
Save the leftover dressing to serve with salads, and use the leftover veggies to make your veggie side dishes for the week, or toss them all together, and make a stir fry!

Category, DifficultyBeginner

Yields1 Serving
Prep Time5 minsTotal Time30 mins

 2 cups sour cream
 1 cup plain greek yogurt
 ½ cup buttermilk
 1 ½ tbsp dried parsley
 2 tsp dried dill
 ½ tbsp garlic powder
 ½ tbsp onion powder
 2 tsp salt
 1 tsp black pepper
 ½ tbsp lemon zest (from ½ lemon)

1

Whisk together all ingredients in a large bowl until well combined.

2

Cover with plastic wrap, and place ion fridge for at least 30 minutes before serving.

Ingredients

 2 cups sour cream
 1 cup plain greek yogurt
 ½ cup buttermilk
 1 ½ tbsp dried parsley
 2 tsp dried dill
 ½ tbsp garlic powder
 ½ tbsp onion powder
 2 tsp salt
 1 tsp black pepper
 ½ tbsp lemon zest (from ½ lemon)

Directions

1

Whisk together all ingredients in a large bowl until well combined.

2

Cover with plastic wrap, and place ion fridge for at least 30 minutes before serving.

Buttermilk Ranch Dressing

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