Slice the cheeses into pieces that will easily fit onto a cracker. For mine, I actually used small leaf shaped cookie cutters. Layer the cheeses (alternating the pattern) around the top rim of your plate.

Slice the salami and create the "head" of the turkey.

Slice the summer sausage and create the "body" of the turkey.

Thinly slice a green olive to create the two eyes. Create a triangle shape from the pimento to form a "beak".

Thinly slice a piece of cheese to create the toes of the turkey, as well as, his "beard".

Place your favorite crackers on the board next to your turkey.

Using the various relish vegetables create the body of the turkey.

Use a couple celery stalks for the "neck" of the turkey.

Then using a few carrot chips, cut triangle shapes to create the "beak". Also use the carrot to cut thin strips for your turkey's toes.

Create the eye from cutting a piece of black olive.

Create the "beard" from a piece cut from a cherry tomato.

Serve along side a bowl full of my Two-Ingredient Ranch Vegetable Dip.

Core and slice your apples. Soak them in the lemon-lime soda for about 5 minutes (this helps to prevent them from turning brown. Once they have soaked, remove from soda and rinse in cold water.

Place a bowl full of the Marshmallow Cream Cheese Fruit Dip in the middle of a large plate.

Fan the apples, varying the different kinds, around the bowl of dip.

Place two chocolate chips into the fruit dip to create your turkey's eyes.

Add one piece of candy corn for the turkey's beak.