# What you'll need:
→ Dips
01 - 5.3 oz classic or roasted red pepper hummus
02 - 5.3 oz herbed cream cheese
03 - 5.3 oz beetroot dip
04 - 3.5 oz olive tapenade
→ Vegetables for Spines
05 - 2 medium carrots, peeled and cut into sticks
06 - 1 cucumber, cut into sticks
07 - 1 red bell pepper, cut into strips
08 - 1 yellow bell pepper, cut into strips
09 - 3.5 oz radishes, halved
→ Hedgehog Face & Details
10 - 1 small round whole wheat bread loaf (base)
11 - 2 black olives (for eyes)
12 - 1 cherry tomato or grape (for nose)
13 - Fresh chives or parsley (for garnish)
→ Dippers & Accompaniments
14 - 3.5 oz breadsticks or gluten-free breadsticks
15 - 3.5 oz multigrain crackers or gluten-free crackers
# Method:
01 - Place the small round loaf of whole wheat bread on a large serving platter to serve as the hedgehog’s body.
02 - Spread a generous layer of hummus or herbed cream cheese over the top half of the bread loaf to secure the vegetable spines.
03 - Insert the carrot, cucumber, red and yellow bell pepper sticks, along with halved radishes, upright into the spread, fanning them evenly to resemble spines.
04 - Use black olives to form the eyes and a cherry tomato or grape for the nose, attaching them with toothpicks if needed.
05 - Spoon the remaining dips into small bowls and arrange them around the bread hedgehog on the platter.
06 - Place breadsticks and multigrain or gluten-free crackers around the hedgehog for dipping.
07 - Sprinkle fresh chives or parsley over the platter for a seasonal touch.
