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This spooky Halloween Veggie Tray features an array of colorful greens and a delicious garlic-and-chive skull dip.

Vegetable platter arranged to resemble a skeleton with bell peppers, cucumbers, crackers, and a dip shaped as a skull with festive decor surrounding the board.
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To make the vibrant platter, top a bowl of creamy dip with cucumber skull details, and arrange veggies and pretzels to form the spine and ribs. This recipe is super kid-friendly (they can even help make it), and it’s a fun way to get them to eat their greens.

Recipe Tip

Swap the dip for a guacamole or my creamy caramelized onion dip.

Serve the platter as a healthy Halloween snack or appetizer, or bring it to your next party! Feel free to skip peppers for any veg you like – sugar snap peas, baby carrots, corn, cucumber, or even asparagus.

More Halloween Platters

A Halloween-themed skeleton veggie platter with various colored bell pepper ribs, cucumber spine, pretzel joints, and a dip bowl skull with cucumber features. A plastic spider adds spooky fun in the background.
Servings: 8 people

Halloween Veggie Tray

Skeleton board with
Prep: 30 minutes
Cook: 0 minutes
Total: 30 minutes
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Equipment

Ingredients 

Skeleton

  • 1 cucumber
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 15 pretzel, rings

Garlic dip

  • 250 grams sour cream, creme fraiche
  • 2 tablespoons chives, chopped
  • 2 garlic cloves
  • sea salt, to taste
  • black pepper, to taste

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

Nutrition

Calories: 90kcal, Carbohydrates: 7g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 18mg, Sodium: 36mg, Potassium: 220mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1271IU, Vitamin C: 80mg, Calcium: 45mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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