Place a sheet of parchment paper on your round charger plate and trim it to fit. Spoon the vegetable dip into a shallow white bowl and set the bowl aside for now.

Slice the bottom off the red pepper. Set this bottom piece aside (it will be used later for the turkey’s face).

Cut the remaining red pepper into strips about ½ inch wide. Trim both ends off the celery stalks, then cut them into pieces roughly the same length as the red pepper strips.

Slice the cucumber into rounds that are about ¼ inch thick.

Take one carrot and cut off the tip. From the tip, slice out a small “V” shape to make the turkey’s beak.

Place the dip bowl near the bottom center of the parchment-lined charger plate.

On each side of the bowl, place one carrot stick, then slightly overlap each with a celery stick. (Note the placement, but remove the carrot and celery for now.) Just below the celery sticks, begin layering the cucumber slices in a ring around the bowl, slightly overlapping each slice. Add a second ring by starting at the second slice of the first row, again overlapping slightly. Add a third layer of four slices in the center, overlapping the second layer.

Arrange the celery sticks and red pepper strips in a fan shape over the cucumbers, alternating between the two and overlapping as you go.

Finish by adding the remaining carrot sticks around the bowl, overlapping the celery and red pepper to create the outer layer of “feathers.”

Dab a little dip on the back of the carrot beak and press it onto the red pepper face. Do the same with the candy eyes, placing them above the beak. Set the finished turkey face on the top edge of the dip bowl so it slightly hangs over the rim.