Ingredients
Scale
- 1 small bowl of hummus or ranch dressing (for the head)
- 2 sliced black olives (for the eyes)
- 2 red or orange bell peppers (sliced for the ribs)
- 4 stalks of celery (cut into segments for arms and legs)
- 1 cup cherry tomatoes (for the joints)
- 1 cup sliced mushrooms (for the hips)
- 1 cup broccoli florets (for the hair or hands/feet)
- 1 cup baby carrots (for the fingers and toes)
- 1 cucumber (sliced for the spine)
Instructions
- Start by washing all your vegetables thoroughly under cold water. Pat them dry with a paper towel so the dip doesn’t become watery. Slice the bell peppers into thin strips to mimic ribs, and cut the celery stalks into four-inch segments. Slice the cucumber into rounds. Place your dipping bowl at the top of a large rectangular platter; this will serve as the skull of your skeleton.
- Place two olive slices on top of the dip in the bowl to create the eyes. Directly below the bowl, line up the cucumber slices vertically to form the spine. Arrange the bell pepper strips horizontally coming off the spine to create a rib cage. Place the mushroom slices at the base of the spine to represent the pelvic bone. Attach the celery segments to the pelvis and shoulders to create the long bones of the arms and legs.
- Use cherry tomatoes at the “joints”—elbows, knees, and shoulders—to add a pop of color. Place baby carrots at the ends of the celery to act as fingers and toes. Finally, surround the feet and hands with broccoli florets to give the skeleton a ground-like base. Your 15 Minute Skeleton Appetizer Easy Spooky Dinner Halloween is now ready to serve!
- Cook Time: 15 minutes