Rinse carrots, bell peppers, cucumber, snap peas, and cherry tomatoes. Pat vegetables dry, then slice carrots and peppers into sticks and cucumbers into 1/4-inch rounds for easy dipping.

Spread vegetables in color-blocked sections on a large platter—orange carrots, red and yellow peppers, green snap peas, cucumber rounds, and cherry tomatoes.

With a serrated knife, cut a 3-inch-wide circle from the loaf’s top, hollow out the center, then carve two ear shapes from the removed crust.

In a medium bowl, whip cream cheese with sour cream or Greek yogurt, fresh herbs, garlic powder, lemon juice, salt, and pepper until smooth and creamy, about 2 minutes.

Spoon dip into the bread bowl, then gently press the carved ears into the top lid. Replace the lid.

Place the bunny bread bowl at the center, nestle sliced veggies around it, then enjoy the colorful spread.