Print

Wholesome Halloween Veggie Skeleton Tray with Easy Ranch Dip

halloween veggie skeleton tray - featured image
Print Recipe

A spooky and healthy Halloween veggie platter shaped like a skeleton, served with a creamy homemade ranch dip. Perfect for parties and picky eaters, this fun and nutritious appetizer is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 large head of broccoli
  • 4 to 5 large carrots
  • 1 English cucumber
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • 1 cup snow peas or snap peas
  • 1/2 cup black olives
  • 1 small head of cauliflower
  • Fresh herbs for garnish (parsley or dill)
  • 1 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 1 packet ranch seasoning mix
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. Make the ranch dip first: In a small bowl, combine the Greek yogurt, sour cream, ranch seasoning, lemon juice, and fresh dill. Stir until smooth. Taste and add salt and pepper as needed. Cover and refrigerate while you prep the vegetables.
  2. Wash and dry all vegetables thoroughly. Pat everything dry with paper towels to prevent sliding.
  3. Cut the broccoli into medium florets, about 2 inches across. Reserve stems for another use.
  4. Peel the carrots and cut them into sticks about 3 inches long and 1/2 inch thick.
  5. Cut the cucumber into rounds about 1/4 inch thick.
  6. Slice the bell pepper into flat strips about 2 inches long.
  7. Find one large cauliflower floret that looks roughly skull-shaped. Set aside smaller florets for the hands.
  8. Place your serving board on a flat surface. Start with the skull at the top center. Below it, arrange the broccoli florets in two rows to form the ribcage. Leave a small gap in the center for the ‘heart’ (cherry tomatoes).
  9. Place cucumber rounds in a straight line down from the skull, between the two rows of broccoli to create the vertebrae. Use toothpicks to secure any rounds that want to roll.
  10. Place carrot sticks extending outward from the shoulder area for arms, and downward from the hip area for legs. Use snow peas at the ends for fingers and toes. Bell pepper strips go at the shoulders and hips as joints.
  11. Use sliced black olives for the eyes and mouth on the cauliflower skull. Press them gently into the cauliflower so they stay put. Add a small tomato for the nose if desired.
  12. Put your small bowl of ranch dip in the center of the skeleton, right where the stomach would be.
  13. Sprinkle fresh herbs around the skeleton to look like it’s rising from a garden. Add any extra vegetables around the edges for color. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Keep vegetables dry to prevent sliding. Use toothpicks to secure loose pieces. Prep everything before assembling. Don’t stress about perfection—imperfections make it look more spooky. Make extra dip as it goes quickly. Keep cold until serving, but take out 15 minutes before serving so vegetables aren’t ice-cold.

Nutrition

Keywords: Halloween, veggie tray, skeleton, ranch dip, healthy appetizer, party food, spooky snack

Find it online: https://spoonmira.com/wholesome-halloween-veggie-skeleton-tray-with-easy-ranch-dip/