Ingredients
Scale
- ¼ medium capsicum (bell pepper)
- ¼ medium cucumber
- 1 medium carrot
- 1 large celery stick
- 6 small broccoli florets
- 6 small cauliflower florets
- 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
- Use fresh vegetables for the best presentation.
- Keep the tray refrigerated until ready to serve.
- Customize the dip to your preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tray
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg