Veggie Platter Spooky Halloween

This fun and festive veggie platter transforms fresh vegetables into a whimsical witch centerpiece that everyone will enjoy this Halloween. It’s perfect for a healthy snack or appetizer at your party, bringing some playful spooky spirit without any complicated prep or tools. The creamy herb dip pairs beautifully with the crisp veggies and can be made ahead for easy entertaining.

I first made this platter for a family Halloween gathering and my kids were captivated by the witch design. It made healthy snacking feel like a fun treat for everyone.

Ingredients

• Baby spinach: for the dip, provides vibrant color and a mild earthy flavor, look for fresh bright leaves
• Fresh Italian parsley: adds brightness and herbaceous notes, pick fragrant bunches without wilting
• Scallions: contribute a gentle onion bite, choose firm stalks with fresh green tops
• Fresh dill: brings a subtle anise flavor, harvest fronds that are bushy and green
• Fresh lemon juice: adds a zesty punch to balance the creamy dip, use freshly squeezed whenever possible
• Extra virgin olive oil: rounds out the dip with richness and helps blend flavors smoothly
• Sour cream: makes the dip tangy and creamy, choose full fat for best texture
• Cream cheese: adds body and creaminess, bring to room temperature for easy mixing
• Kosher salt and freshly ground black pepper: season the dip perfectly, adjust to taste
• Thin asparagus spears and green beans: define the witch’s hat and hair, choose tender and bright green stalks without blemishes
• Broccoli florets: form the witch’s face, select firm and tightly packed heads
• Radish slices: for eyes, offer crisp texture and a pop of red, find firm and small radishes
• Cherry tomato slices: add color and detail to the eyes, pick ripe but firm tomatoes
• Baby spinach leaves: form eyebrows, pick leaves that are fresh and unblemished
• Purple carrot: adds a striking color contrast and is firm and sweet, look for smooth skin
• Microgreens or baby arugula: create witchy bangs, harvest fresh and crisp greens
• Persian cucumbers: for the hat brim, find firm cucumbers with smooth skin
• Baby bell pepper slice: makes a cute hat buckle, choose colorful and firm peppers
• Rainbow baby carrots, celery sticks, and cauliflower: provide additional dipping veggies, select crisp and bright produce

Instructions

Sauté the Aromatics:

For the herb dip, combine the baby spinach, Italian parsley, scallions, dill, lemon juice, and olive oil in a food processor. Process until completely smooth, making sure the herbs are finely chopped to form the base of your creamy dip. This step builds a fresh and vibrant flavor foundation.

Blend the Creamy Base:

Add sour cream, cream cheese, one teaspoon of kosher salt, and a generous amount of freshly ground black pepper to the herb puree. Process again until the dip reaches a perfectly smooth and creamy consistency. Transfer this dip to a bowl and refrigerate while you prepare the witch sculpture. The flavors deepen when chilled, and the dip can be refrigerated up to one day in advance.

Blanch the Vegetables:

Bring a large pot of salted water to a rolling boil and prepare an ice bath to stop cooking. Add the thin asparagus spears and simmer for about two minutes until bright green and tender crisp. Use a slotted spoon to transfer them to the ice bath, then pat dry. Repeat the process with trimmed green beans to maintain their snap and color. This quick blanching ensures the veggies have vibrant color and perfect texture.

Construct the Witch’s Face:

Lay a large cutting board or serving platter flat with the short side facing you. Arrange the broccoli florets in an inverted triangle shape in the lower half of the board to represent the witch’s face. Place two thin radish slices as eyes and top these with two cherry tomato slices to represent eyeballs. Add a small baby spinach leaf right above each eye for expressive eyebrows. From the purple carrot, cut a two inch piece to make the witch’s nose and slice a thin piece on the bias to form the mouth. Arrange these facial features carefully on the broccoli face.

Add Hair and Hat Details:

Arrange the green beans vertically along each side of the broccoli face, angling the pointed end downward to simulate hair strands. Form a large triangle above the face using the longest asparagus spears as the witch’s hat. Use trimmed asparagus pieces on the upper left corner of the hat to create a crooked pointed effect. Gather a handful of microgreens or baby arugula and place them at the top edge of the face to mimic bangs peeking from under the hat.

Finish the Witch’s Hat:

Place the Persian cucumber slices horizontally above the microgreens to create the brim of the hat, allowing some greens to peek out from beneath for added texture. Cut a thin lengthwise slice of purple carrot and trim it to form a band around the hat. Place a thin crosswise baby bell pepper slice centered on the carrot band to serve as the buckle. This adds a charming finishing touch.

Complete the Platter:

Surround the witch centerpiece with an assortment of rainbow baby carrots, celery sticks, and cauliflower florets or your favorite crudites. Serve the platter with the chilled herb dip on the side for dipping. This colorful arrangement invites guests to enjoy healthy snacking with a seasonal twist.

I love the purple carrot for its unexpected color and subtle sweetness that adds whimsy to the witch’s face. One Halloween, my niece was so fascinated by the veggie witch that she carefully sampled each part before declaring it the best Halloween snack ever. Those moments of playful fun with healthy food make this recipe a keeper.

Storage Tips

Store leftover veggies and dip in separate airtight containers in the refrigerator for up to two days. Keep the assembled witch pieces unassembled if possible to maintain freshness and crispness. The dip can be stirred before serving if it thickens in the fridge.

Ingredient Substitutions

If you don't have purple carrots, orange carrots work just fine and still look festive. Green beans can be swapped with snap peas for a sweet crunch. Use Greek yogurt instead of sour cream for a lighter dip variation.

Serving Suggestions

This platter pairs wonderfully with crusty breadsticks or pita chips for dipping. Add pumpkin seeds or roasted chickpeas for extra protein and crunch on the side. It also makes a fun and healthy alternative to candy at Halloween parties.

This spooky veggie witch is an easy, healthy centerpiece that delights kids and adults alike. It’s a simple way to add seasonal fun to your party spread.

Common Questions About Recipes

→ How do I make the herb dip ahead of time?

Prepare the herb dip by blending fresh spinach, parsley, dill, scallions, lemon juice, olive oil, sour cream, and cream cheese. Refrigerate up to 1 day to let flavors meld.

→ What vegetables can I substitute for the witch's face?

Feel free to swap broccoli florets with cauliflower or use other firm vegetables for eyes and nose, like cherry tomatoes or bell pepper slices.

→ How should I blanch the asparagus and green beans?

Boil salted water, add asparagus and green beans for about 2 minutes until bright green, then plunge into ice water to preserve crunch and color.

→ Can I use other greens instead of baby spinach for the dip?

Yes, fresh kale or arugula can replace spinach for a different flavor profile but keep the texture smooth when blended.

→ What’s the best way to arrange the vegetable witch on the platter?

Use an inverted triangle of broccoli as the face base, add sliced radishes and tomatoes for eyes, use carrots for mouth and nose, then build hair and hat shapes with green beans, asparagus, and microgreens.