Go Back Email Link
+ servings
Colorful Turkey Bread Bowl Appetizer with Spinach Dip and vegetable feathers.
Print Recipe
4.79 from 19 votes

Turkey Bread Bowl Appetizer with Creamy Spinach Ranch Dip

Fun and festive. This turkey bread bowl appetizer will charm and delight. He's as delicious as he is cute and is super easy to assemble.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Appetizer Dip
Cuisine: American
Servings: 6 cups
Calories: 147kcal


For the dip:

  • 2 8 ounce cream cheese, softened
  • 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 body;

  • 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
  • breadsticks
  • red pepper slices
  • green onions not shown
  • asparagus not shown
  • string cheeses not shown
  • string beans not shown


To prepare the dip:

  • 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 bread bowl:

  • Use a serrated knife to remove the top from the round bread loaf. Do NOT discard the top.
  • Hollow out the bread bowl by removing the soft bread interior and reserve those pieces for dippers, or another use altogether. 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 the 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 scissors (reminding guests to be careful).
  • Place the turkey onto a platter and surround him with additional dippers of your choice: crackers, chips, veggies, breadsticks, pretzel rods, etc.



Store the body and dip loosely covered in the refrigerator for up to 2 days. 
The dip can be made in advance and stored in an airtight container in the refrigerator for up to 5 days.
Assemble and add the tail feathers right before serving for best results.


Serving: 0.25cup | Calories: 147kcal | Carbohydrates: 4g | Protein: 0g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 870mg | Potassium: 37mg | Fiber: 0g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 7.8mg | Calcium: 2mg | Iron: 0.3mg