# 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
→ For the Hedgehog Face & Details
10 - 1 small round whole wheat bread loaf
11 - 2 black olives
12 - 1 cherry tomato or grape
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
# Cooking Steps:
01 - Place the round whole wheat loaf on a large serving platter to serve as the base.
02 - Spread a generous layer of hummus or herbed cream cheese on the top half of the loaf to adhere the vegetable spines.
03 - Insert carrot, cucumber, bell pepper sticks, and radish halves upright into the spread, fanning them out evenly to resemble spines.
04 - Use black olives to form eyes and place a cherry tomato or grape as the nose, securing with toothpicks if needed.
05 - Spoon remaining dips into small bowls and arrange them along with breadsticks and crackers around the platter.
06 - Finish with a sprinkle of fresh chives or parsley for autumnal appeal.
