Amaze your family and friends with this Thanksgiving Turkey Bread Bowl Appetizer with Creamy Spinach Ranch Dip. He’s super easy to recreate, and Mr.Tom Turkey’s tail feathers play double duty as the dippers. What could be more fun?
This Thanksgiving Turkey Bread Bowl Appetizer with Creamy Spinach Ranch Dip is fun starter I brought to my brother and sister-in-law’s house last year when they hosted Thanksgiving. That year, I made him the morning of Thanksgiving and then all year I kept him in the back of my mind so I could bring him to you this year. After all, he’s just too cute (and tasty) not to share with you here.
What you’ll love about this turkey as an appetizer is, besides how festive and cute he is, is how yummy the spinach ranch dip is. After all, how can you go wrong with cream cheese, pimentos, spinach, horseradish, and shallots? You simply can’t. Of course, if you’d like to alter the ingredients for the dip, I encourage you to play around with your favorite flavors. As long as the texture of the dip remains a bit firm and not too soft (so the dippers stand up and don’t fall over), you’ll be ready to show off your tail feathers in a big way.
I have a few tips that I think will be helpful for you when making and assembling this bread bowl turkey. First, feel free to make the dip a day or two in advance of when you’re going to serve the turkey bowl. Keep it in a covered container in the fridge until you’re ready to assemble. Just make sure to mark the container with a note, so nobody sneaks in and eats the dip while you’re not looking. This dip is seriously so good that I don’t want you to be shocked when you go to assemble your turkey bread bowl, and you find that your family has eaten all the dip, unbeknownst to you! 😉
Second, when choosing (and inserting) the tail feathers, always go for eye-catching colors and textures, and remember to place the tallest feathers in the back, and then work the smaller feather ingredients into the front. Feel free to play around with your favorite dippers. You can easily go with all pretzels and bread sticks, or you can go with all vegetables. Just make sure that your ingredients vary in size, and when you insert them into the dip that you splay them outwards, like a fan.
Third, if you’re planning on transporting your turkey bread bowl appetizer already assembled, make sure to place him on a serving platter, and then find a box that is only slightly larger than the platter dimensions, so he won’t slide from side to side while being transported. But, make sure the box is still tall enough to protect the tail feathers. Or, you can bring all the components to your destination and then assemble him on-site. Of course, the wow-factor won’t be the same as arriving with him already assembled, but if you’re putting him together on-site, then maybe this can become a fun project for your family and friends to do together. Either way, you and your family and friends will be very Thankful when you see (and eat) the results!
I don’t know about you, but all this talk about Thanksgiving is making me hungry. So let’s begin making this Showstopper Thanksgiving Turkey Bread Bowl Appetizer with Creamy Spinach Ranch Dip.
Prepare the long carrot sticks and celery ribs by washing, peeling, and slicing. Thaw, and thoroughly squeeze and drain 1 bag of frozen spinach. In a medium bowl, add cream cheese, drained pimentos, mayonnaise…
…minced shallots, sliced scallions, one package of dry ranch dressing and dip, prepared horseradish, salt and pepper. Blend until creamy.
Stir the drained and dried spinach into the cream cheese mixture until thoroughly mixed. At this point you can refrigerate the dip until you’re ready to prepare the turkey bread bowl. To prepare the turkey, use a round, rustic loaf of bread. I used a store-bought boule (found in the bakery section).
Use a serrated knife to evenly slice the top off the bread and then hallow the loaf by picking out the interior of the bread, leaving only a bread bowl. *Note – the pieces of bread that have been removed can be used as dippers, or save and use them for stuffing, bread crumbs, or meatballs. Freezing the bread pieces can also be done. No NOT discard the top that you’ve sliced off as that will be used to make the wings and head of the turkey.
Wash, seed and slice a red pepper. Once your tail feathers are prepared (bread sticks and pretzel rods too), you’re ready to begin assembling the turkey. Mound the chilled spinach ranch dip into the turkey bread bowl. Determine which side will the the tail end and begin inserting the “feathers” making sure to start with the longest items in back and work your way forward with the shorter items.
When you’re adding the “feathers” make sure to splay them as a fan. Using the top of the loaf that was sliced off, cut two shapes to resemble his wings. Use toothpicks to attach the turkey wings to his body.
Once the wings are in place cut a long, rounded piece to resemble his neck and head. Attach it using toothpicks and insert a small bit of carrot for the beak…
…and two whole cloves for the eyes. The final step is to trim the toothpicks with a scissors. Place the turkey on a large serving platter and surround him with additional types of dippers (veggies, pretzels, bread sticks and crackers). Serve and ENJOY!
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe, if needed. By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.
- For the dip:
- 2 blocks 8 ounces cream cheese
- 3 tablespoons diced pimentos
- ½ cup mayonnaise
- 2 tablespoons minced shallots
- 3 tablespoons minced scallions white and green parts
- 1 bag 14-16 ounces frozen cut leaf spinach, thawed and squeezed dry
- 1 tablespoon prepared ground horseradish
- 1 package dry ranch dressing and dip
- 1 teaspoon salt
- ¼ teaspoon black pepper
- For the turkey:
- 1 round rustic bread loaf. I used a boule
- 2 whole cloves eyes
- 1 small carrot triangle beak
- Suggestions for feathers:
- long carrot sticks peeled and sliced, approximately 6"
- long celery ribs cleaned and sliced, approximately 6"
- pretzel rods
- bread sticks
- red pepper slices
- green onions not shown
- asparagus not shown
- string cheeses not shown
- string beans not shown
Prepare the dip by blending all the ingredients in a medium bowl. Cover and refrigerate until ready to assemble the turkey bread bowl.
To assemble the turkey:
Use a serrated knife to remove the top from the round bread loaf. Do NOT discard the top.
Hallow out the bread bowl by removing the soft bread interior and reserve those pieces for dippers, or another use all together. Those bread pieces may be frozen, if desired.
Mound the chilled dip into the bread bowl and insert the prepared tail feathers, into the dip, remembering to put the largest ones in back and work forward with the smaller feathers.
Using a knife or scissors, fashion two wings and one long neck and head out of the reserved top of the bread.
Use toothpicks to attach the head and wings onto the bread bowl.
Insert two cloves for eyes, and a small carrot triangle into the bread head.
Trim the toothpicks with a scissors (reminding guests to be careful).
Place the turkey onto a platter and surround him with additional dippers of your choice: crackers, chips, veggies, bread sticks, pretzel rods, etc.
Tools and equipment:
chefs knife and cutting board
I am so thankful that you’ve found your way to my little slice of the internet and my recipe for this Showstopper Turkey Bread Bowl Appetizer with Creamy Spinach Ranch Dip. I appreciate every single one of you being here, and I look forward to bringing you more appetizing and fun recipes as we close out 2016, and gear up for 2017. I feel so blessed to be able to share with you the things I am passionate about: cooking, baking, painting, and eating 🙂 here on my blog, and in my Kudos Kitchen!
As I end this post, as I always like to do, I’m sharing with you one of my hand painted aprons. Since this post is all about Thanksgiving, it’s the only appropriate (and fun) thing to do. Meet Janet. Janet loves Thanksgiving. Have fun wearing your new apron, Janet!
Did you know that all of my hand painted fabrics are machine washable and tumble dryable (no fabric softener, please)? I use high quality, bright and vivid fabric paints and then heat set them for durability. The aprons I paint on are a 65/35 cotton poly chef’s quality fabric, and each apron has an adjustable neck strap, extra long ties, and two large front pockets. Aprons are available in black or white.
If there is ever anything I can paint for you (from fabrics to glassware items), please don’t hesitate to contact me or visit one of my shops: Etsy and Wazala. Custom orders (like the apron show above) are always welcome, and I will happily paint and design from any photo, idea or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
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