Skeleton Veggie Tray with Ranch Dip
A no-cook Halloween vegetable platter arranged into a skeleton shape, with a bowl of ranch dip as the skull.
Ingredients
- 1 cup ranch dip homemade or store-bought, this is the skull
- 2 black olives, sliced in half for the eyes
- 1 English cucumber, thinly sliced into rounds for the spine
- 2 bell peppers, cut into thin strips for the ribs
- 1 head broccoli, cut into small florets for the hips and joints
- 2 large carrots, cut into sticks for arm and leg bones
- 2 stalks celery, cut into sticks for arm and leg bones
- 1 cup cherry tomatoes to fill gaps
- 1 cup snap peas to fill gaps
Instructions
- Place the bowl of ranch dip near the top of a large board or tray. Press the olive halves onto the surface of the dip for eyes.
- Line cucumber rounds in a single column down the center of the tray, starting just below the dip bowl, for the spine.
- Fan bell pepper strips outward from the spine at 4 to 5 points on each side for the ribs.
- Lay carrot and celery sticks out from the base of the spine for arms and legs, adding broccoli florets at the ends for hands and feet.
- Bunch the remaining broccoli florets together below the ribs to form the hips.
- Tuck cherry tomatoes and snap peas into any open spaces on the tray.
- Refrigerate up to 15 minutes if making ahead, or serve immediately.
Notes
Cut vegetables keep in airtight containers for up to 2 days, but wait to arrange the skeleton until an hour or two before serving so everything looks crisp.