This easy skeleton veggie tray is a healthy Halloween snack that's perfect for the spooky season. With plenty of crunchy veg and a creamy sauce for dipping.
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This skeleton vegetable tray is a fang-tastic addition to your Halloween menu. Its super simper to make with lots of lovely crunchy vegetables arranges into a full and spooky skeleton shape. Perfect for a Halloween party or a sugar free after school snack. Fa-boo-lous!
Looking for my healthy Halloween snacks? Why not try making my quick and easy mummy pizzas, or fresh and healthy apple monsters. Bone appetite!
Recipe tips and frequently asked questions:
How far in advance can I make this?
The veggies themselves will be fine for a few hours, but will start to dry out if left out. If you need to make this in advance I recommend slicing the veggies and storing them in an airtight container in the fridge until just before the party. The dip has dairy in it so should be stored in the fridge until just before serving.
Can I use a different dip?
You sure can. I've gone with a classic sour cream dip but you could use whatever dip you prefer. I recommend a light-coloured one as it's easier to see the olive 'eyes'. For a dairy-free or vegan version simply sway the dip for your favourite plant-based alternative.
Can I make this with different veggies?
You sure can. Mix things up by adding the veggies you kids prefer and maybe a couple you want them to try! The key thing is to replace things with similar shapes. Long, thin veggies such as celery, beans or that can be chopped into strips are good for the long 'bones' of the arms, legs, fingers and toes.
Rounder veggies such as cucumber, mushrooms or cherry tomatoes are good for the spine, elbows, knees, hands and feet. And curved veggies such as snow peas work well for the ribs. Mix it up and have fun with it!
I don't have a big enough tray, help!
Don't have a big enough tray? Try using a chopping board. Or a couple of chopping boards placed next to each other where you are going to serve them. Alternatively stack to large pieces of cardboard on top of each other and tape them firmly together, then wrap them in foil and ta-da! One large food-safe platter.
Ingredients
Capsicum (bell pepper): make excellent 'ribs'. We like red in our house.
Small mushrooms: make great 'hair' for the skull, or hands or feet.
Cucumber: the slices circles make a great spine or try long thin strips in the limbs.
Carrots: great for all sorts of things! Long thin sticks for arms and legs, short thin sticks for fingers and toes and little rectangles for teeth.
Celery: Make great limbs or could be used for fingers, toes or teeth.
Cherry tomatoes: make great kneecaps and elbows.
Sour cream dip: whip up an easy homemade sour cream dip, use store-bought or swap it with your favourite dip.
Sliced olives: a couple of sliced olives make easy skeleton 'eyes' and can be easily picked off if your kids are not a fan! If you're kids Really can't stand and olives at all try replacing them with sliced cherry tomatoes or slices of cucumber.
How to make a skeleton veggie tray
Put the bowl for the dip and skeleton head at the top of the tray so you can position your skeleton underneath it.
Slice the cucumber into thick rounds and put them under the bowl for the spine.
Slice the capsicum into long thin strips to form the 'ribs'. Cut in half and place either side of the cucumber to form the rib cage.
Arrange the broccoli and cauliflower florets to form the hips. Make sure the stems are cut quite short or they will fall over and be hard to position.
Cut the celery and carrot into long limbs and position for the arms and legs. Add the cherry tomatoes for the hands and feet.
Cut more carrot sticks into short thin sticks to form the fingers and toes.
Fill the bowl up with dip. Add two sliced olives for the eyes. Cut six small carrot rectangles and position under the eyes to form the teeth/mouth.
Thinly slice the mushrooms and place them around the bowl to finish off the skull and you're done!
How to serve
To serve this skeleton veggie platter pop onto the table and dig in! Perfect for a pre trick or treating snack or for a spooktacular Halloween party.
How to store
This Halloween veggie skeleton is best put together just before the party or eating. You can chop the veggies a few hours ahead and store them in an airtight container in the fridge, ready to assemble just before the party.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations! @theaussiehomecook
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📖 Recipe
Skeleton Veggie Tray
Equipment
- 1 large tray, platter or chopping board
Ingredients
- ¼ medium capsicum (bell pepper)
- ¼ medium cucumber
- 1 medium carrot
- 1 large celery stick
- 6 small broccoli florrets
- 6 small cauliflower florrets
- 4 whole cherry tomatoes
- 1 cup sour cream dip
- 2 olive slices
Instructions
- Put the bowl for the dip and skeleton head at the top of the tray so you can position your skeleton underneath it.
- Slice the cucumber into thick rounds and put them under the bowl for the spine.
- Slice the capsicum into long thin strips. Cut in half and place either side of the cucumber to form the rib cage.
- Arrange the broccoli and cauliflower florets to form the hips. Make sure the stems are cut quite short or they will fall over and be hard to position.
- Cut the celery and carrot into long limbs and position for the arms and legs.
- Add the cherry tomatoes for the hands and feet.
- Cut more carrot sticks into short thin sticks to form the fingers and toes.
- Fill the bowl up with dip. Add two sliced olives for the eyes. Cut six small carrot rectangles and position under the eyes to form the teeth/mouth.
- Thinly slice the mushrooms and place them around the bowl to finish off the skull and you're done!
Notes
- For a dairy free or vegan option swap the sour cream dip with your favourite dip with your favourite plant-based one.
- Swap up the veggies to suit your tastes. See the main post for some suggestions.
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