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It can’t get any spookier than this easy Halloween Veggie Tray with a delicious garlic and chive skull dip.
This recipe is super kid-friendly (they can even help make it) and a fun way to get them to eat their veggies.
Serve this colorful platter as a healthy Halloween snack or appetizer, or bring it to your next party!
Feel free to swap peppers for any veg you like – sugar snap peas, baby carrots, corn, cucumber, or even asparagus.
You can also swap the dip for any other dip you like – a guacamole would be tasty, too. There are so many ways to make this scary platter your own!
Halloween Veggie Tray
Ingredients
- 1 cucumber
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- pretzel rings
- 250 grams sour cream, creme fraiche
- 2 tablespoons chives, chopped
- 2 garlic cloves
- sea salt
- black pepper
- heart-shaped cookie cutter
- oval-shaped cookie cutter
Instructions
- Mix sour cream (creme fraiche), chopped chives, and minced garlic to make the dip. Add sea salt and pepper to taste.
- Place the dip in a small bowl.
- Cut off a piece of cucumber peel large enough to shape into the eyes (use the oval-shaped cookie cutter) and the nose (use the heart-shaped cookie cutter).
- Trim another piece of peel to make the two angled corner pieces.
- You’ll also need a long, rectangular piece of cucumber for the mouth. Cut small criss-cross indents to resemble teeth.
- Place the skull elements on top of the dip.
- Arrange thick, peeled cucumber slices and pretzel rings to make the spine.
- Slice the bell peppers into long strips.
- Place the peppers in block colors on both sides of the ribs.
- Serve.
Video
Did you make this recipe? Leave a comment below!
